- Main Duties:Allocate tasks to kitchen staff based on instructions from the Sous Chef.
- Coordinate shift activities to meet changing production requirements.
- Supervise meal preparation to ensure adherence to specifications and standards.
- Ensure efficient use of materials to minimize waste.
- Ensure kitchen staff maintain high standards of hygiene and appearance.
- Inspect kitchen equipment for safety and efficiency, report faults.
- Comply with health, safety, and security regulations.
Work Contacts: Sous Chef, Cooks, Production Supervisor, Kitchen Hand.
Supervision: Supervise Cooks, Assistant Cooks, Kitchen Hand, and Bakery Hand.
Safety & Security: Implement safety and security measures at the airport..
Skills
- Minimum Requirements:Education: Secondary School (12 years) education and 1-year course in industrial cookery.
- Experience: 3 years cooking experience.