Head Chef

Direct and supervise the activities of assigned personnel in the kitchen section.

Performs supervisory duties and exercises financial authority at the level established by management for the position.

Prepare production work flows and schedules, and ensures all sub-sections are operating smoothly and efficiently and that production schedules are met.

Monitor the quality of raw materials supplied and the presentation of food prepared to ensure adherence to BDC and Customers’ standards and specifications. Liaise with Supply Section regarding the quality of goods supplied.

Ensure that adequate stocks of raw materials are available at all times. Includes liaising on a regular basis with Supply Section for provision with regard to any changes in the customers’ meals requirements.

Identify components of various menus to obtain data for consumption forecasts and participates in the preparation of the regular food forecast of raw materials requirements for food production.