Java House Jobs

Quality food preparation and presentation which meets food safety requirements                                 

Duties and Responsibilities:

• Food preparation and presentation.
•   Ensure the kitchen is clean and sanitized.
•   Ensure that all food is stored correctly.
•    Ensure that all food produced are of the correct quality.

KEY ACCOUNTABILITIES:

Key Performance Indicators.

• Ensure that the food produced is of high quality and standard.
• Ensure hygiene of the highest level is achieved in the kitchen.
• Ensure that all food items are correctly stored.

Job specifications:

Qualifications

•      Ability to work under pressure.
•      Ability to adapt to changes and adhere to guest demands.
•      Ability to listen and work under minimum supervision.

Experience

•      Have culinary experience for at least 1 year.
•      Have competent cooking skills.

SPECIAL CONDITIONS OF EMPLOYMENT

•   Must have certificate in food and beverage production.
•      Must have a competent knowledge on cookery and culinary art.

Core COMPETENCIES

• Be a team player who is willing to grow in his/her career.
• Adaptive to changes.
• Have knowledge on cookery and culinary art.
• Be able to listen to guest concerns and accommodate his/her needs.

2. COMMISSARY CHEF

Primary Purpose and Scope the Job

The role is responsible for ensuring that the production targets are met, and monitoring all process flows, production, storage and distribution activities to ensure that products are prepared and supplied as per the agreed specification, on time and in line with set budgets and standards.

The Commissary Chef is responsible for the overall production, safety, inventory control and quality output on all shifts, and takes appropriate action to prevent negative results from occurring. 

Duties and Responsibilities:

Strategy/Planning

·      Translates the strategies relating to manufacturing, safety, quality and supply performance into day-to-day practice by leading from the front, and actively communicating performance data to his/her leadership team daily

·      Develop a work environment that encourages compliance with the company policies

·      Work with the teams to make sure that all metrics are met

·      Assign and allocate labor as per the requirement

Implementation

·      Actively develops the team leaders through regular coaching on production, feedback and guidance that builds communication and technical skills.

·      Educates workforce in the food safety fundamentals, takes a lead in the safety activities for the shift and completes regular safety inspection and housekeeping audits

·      Leads and motivates the teams to create high performance culture where improvement suggestions are embraced

·      Understands how to translate the production objectives into a successful outcome through empowering his/her team whilst effectively using skills in regard to monitoring, motivation and communication.

·      Prevents material losses by ensuring that internal controls regarding consumption, processing, storage and dispatch of raw materials and finished goods are adhered to.

Reporting and Evaluation

·      Make Reports on daily, weekly, or monthly on production data, and discuss the manufacturing goal and how the team is working to meet the goals

·      Communicates with the supervisors delivering shift briefs with focus on quality, cost and compliance of plan

·      Documents and investigates production and safety incidents data and recommends mitigations actions, responsible for ensuring corrective actions are delivered

·      Monitor the completion of plan and ensure good performance and records are captured

Key Performance Indicators

·      Directs and supervises all the production staff at commissary to ensure efficiency.

·      Ensures that all costs are within acceptable budget by enforcing use of SOPS, recipes and proper bookkeeping.

·      Ensure the highest level of hygiene in production by conducting regular food safety and hygiene audits.

·      Training of cooks and stewards in relation to set standards and policies of production

·      Communicate to his/her supervisor on production operations, branch feedback, food quality concerns and any operational challenges.

·      Ensure that quality food is produced using the correct recipe.

·      Ensure that all menu items are available for sale, while considering the freshness and order levels.

Qualifications

·      Degree /diploma food manufacturing, or any manufacturing discipline

Experience

·      5 years production experience

·      3 years managerial or supervisory in a food industry.

·      Experience of leading a team of 50 staff or more

SPECIAL CONDITIONS OF EMPLOYMENT (Licenses, certificates, credentials, travel, Physical requirements etc.)

·      Adaptable to change and varying situations.

·      Strong leader, able to manage others without supervision.

·      Able to develop and interpret processing data, translating such understanding into decisive action plans.

·      Ability to show resilience and a flexible approach when under pressure.

·      Able to achieve results by setting high standards and committing to clear objectives.

·      Able to express him/herself clearly when trying to convey a point to peers and leaders.

Core COMPETENCIES: Core competency is fundamental knowledge, ability, or expertise in a specific subject area or skill set.

Excellent communication, Coordination and mass production supervisory skills.

·      Works under pressure.

·      Ability to understand and interpret recipes.

·      Strong leadership skills,

·      Strong analytical and problem-solving skills.

·      Ambassador for quality, Safety and food safety.

·      Computer literate and ERP(Vuka) knowledge.