Senior Chef (Multi Cuisine)

Major Duties and responsibilities

• Assist in setting up and managing AMSC catering amenities.
• Manage catering and food material stocks.
• Ensure safe food handling and healthy preservation.
• Train and mentor National Chefs.

TASK DESCRIPTION EXPANDED TO CORE PERFORMANCE AREA

• Ensure good safety practices in all canteen and employee service areas.
• Overall responsibility and supervision of the canteen teams and kitchen operations.
• Ensure strict sanitation and safety protocols across all kitchens, culinary stations and food storage facilities.
• Oversee food preparation
• Craft diverse menus that cater for various tastes and dietary requirements.
• Train and mentor national chefs in multi cuisines and diverse cooking techniques.
• Train and mentor a successor(s) during the period of the contract
• Manage general camp food handling and preparation facilities.
• Ensure cost and inventory control ,Handle Food costing , stock control,purchasing budgets and waste reduction
• Enforce strict hygiene rules, including HACCP

Profile: Qualifications and Experience

Formal Education, Certifications or Equivalents

• Certificate or Diploma in Culinary training or Hotel Management Degree/ diploma plus valid Food Safety/HACCP certifications
• Knowledge of International Cuisines a distinct advantage

Working Experience – Nature & Length

• Min 5 years Experience in Camp, Hospitality Management ideally with International Exposure.

Technical Skills

• Proven leadership in the catering industry.

Behavioral Skills

• Communication (English & local language)
• Assertiveness
• Strong Interpersonal skills
• Discretion
• Integrity
• Self-discipline
• Ability to work in multi-disciplinary environment
• Risk management & assessment