Head Cook/Chef, Offshore
- Company
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Elanın qoyulma tarixi: 16.04.2019Vakansiyaya müraciət tarixi bitmişdir.
İşin təsviri
Position: Head Cook/Chef, Offshore
Reports to: Chef Manager/ Camp Boss
Location: Offshore, Baku, Azerbaijan
Date: 16 April 2019
Purpose of the Job
The Function of a Chef is to obtain the highest possible standards of food safety, quality, presentation and service using great knowledge and skill and to control the safe production, timely service of food products and premises cleaning as directed by the company management for the Client on a daily basis enforcing a safe environment for customers and staff by abiding with all the Food safety. Operations procedures and policies, HACCP Principle’s as established by the Client and the Company.
Operational Excellence /Key Responsibilities
• Determine how food should be presented and create decorative food displays.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Knowledge in Asian and International Cuisine.
• Wide knowledge in sea food preparation like sushi, sashimi etc.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Analyze recipes to prepare menu items.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Analyse recipes to prepare menu items.
• Prepare and cook foods of all types, either on a regular basis or for special guests or Functions.
• Supervise and coordinate Activities of cooks and workers engaged in food preparation.
• Collaborate with other personnel regarding recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Check the quantity and quality of received products.
• Demonstrate cooking techniques and equipment to staff.
• Record production and operational data on specified forms (Food Sample register, cooking, service, defrosting temperature.
• Ensure Food samples procedure is taking place on unit.
• Plan, direct, and supervise the food preparation and cooking Activities.
• Training courses and meeting attendance by the manager’s request.
• Follow professional etiquette with the customers.
• Clean and neat uniform is required to wear during the working hours.
• Efficient understanding of process and daily costing management processes.
• To maintain a smooth operation on a day to day basis in all food preparation/service.
• To serve all menu items in line with portion sizes and garnishes.
• To ensure that the highest standard of food prepared, cooked and served to customers is maintained by checking quality of products and following correct cooking practices.
• Ensure all service times are adhered to.
• Ensure that manual handling procedures and safe lifting techniques are adhered to at all times.
• Deal with emergency situations in accordance with Company and Client policies and procedures.
• Maintain safe personal & hygiene presentation standards.
• Proactively provide feedback to management regarding hazards in the workplace and any other health, safety and security issues which may have impact on Company business.
• Adhere to Job Safety Analysis (JSA’s) in regards to all potentially hazardous tasks.
• Operates and uses all catering equipment installed in kitchens.
• Organises and runs kitchens.
• Report and record all near misses, injuries and job performances non-conformances as required.
• Menu cost control.
• Control and preservation of materials and tools issued for the performance of work duties and provide advance notification to Chef Manager when stocks reach minimal level.
• Ensure Personal Protective Equipment’s (PPE) are worn at designated places as dictated by signage or instruction.
Qualifications Required
• Hold relevant qualification in either catering or hotel system.
• Degree in Culinary science or related certificate.
• Outstanding cooking skills.
• Real creativity when it comes to food.
• An ability to create menus that are innovative and profitable.
• Average knowledge of English and Azeri languages.
• Strong interpersonal & organizational skills.
• At least five years’ successful experience in remote site catering services management.
• Previous experience of working in offshore would be beneficial.
• Azerbaijan citizens are required to apply to this job. Only shortlisted candidates will be contacted.
E - mail : [email protected]
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