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Head Chef (Catering)

Location:	New Zealand
Job Type:	Permanent
Posted:	8th Sep 2009
Closing Date:	6th Oct 2009
Posted By:	Aviation Recruiting, Inc
Details:
Head Chef (Catering) POSITION LOCATED IN AFGHANISTAN. USA Interviews Sept.15-20th. Responsibility for Staff: Responsible to: Catering Unit Manager Directly: •All Food Handling Staff. Indirectly: •Waiters, And Stewarding Main Liaison: Internal: •Catering Manager •Customer Services Manager External: •Customers Prime Objective: •To maintain and improve the quality of food and service. •To Maintain and increase hygiene and all HACCP. •To Carry out organised training sessions •To maintain the smooth Running of the operation Key Tasks: •To set higher standards of catering in the day to day running of the operation •Ensure areas of responsibility meet the approved organisation quality audits. •Implement and monitor the company or Client Hygiene & Sanitation Procedures. •Organise and record Food Safety and Health & Safety training for all staff. •Prepare and receive weekly provisions in line with menu cycle and budgets. •Ensure meals per shift are ready on, time and presented to the company's standards. •Assist with the monthly evaluation and revise menu cycle and costs. •Assist with the weekly rosters planning including leave plots ensuring all staff have their entitled time off and leave ensuring the operational needs are met. •Report any malfunction of equipment to the company maintenance dept. •Ensure successful conflict resolution and record. •Organise and implement regular theme nights •Daily interface customers. •To ensure that all security procedures are adhered to. •To carry out any other duties at the request of the Executive Chef and Catering Manager. •To recommend and discuss with the Executive Chef any improvements to the system/procedures which may be beneficial to the company operations. •To contribute to the professional reputation of the company. •Conforming to procedures by following the company Operations Manual and checklist. •Strictly comply with all company systems, by paying particular attention to the application of 5 star standards, OH&S standards, and fresh Food production & cleaning programs.

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