Functions Chef - Talent Pool (CPT)

Duties & Responsibilities

• All aspects of purchasing, food preparation & presentation.
• Deputize in the C‑M’s absence if necessary.
• Promote the professional growth and development of the culinary team.
• Ensure that all staff are familiar with the day's requirements.
• Give and take culinary direction in a positive and impactful manner.
• Responsible for running the kitchen operation.
• Make sure that the necessary stocks are on hand at the right quality and quantity.
• Produce menus which demonstrate flair, imagination and an upmarket awareness.
• Oversee and develop the organization of food preparation and production.
• Ensure that all statutory and company hygiene regulations are adhered to.
• Manage food budgets and achieve their requirements.
• Ensure that all maintenance problems are time‑sized reported and followed up.
• Guarantee that all communications between service areas and kitchen run smoothly.
• Ensure that each dish leaving the kitchen is checked for quality.
• Attend seminars and training courses as directed.
• Further own knowledge of management methods and principles.
• Stay abreast with food trends as well as best practices.

Skills and Competencies

Qualifications

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