Executive Chef

OPERATIONS
Somalia

Summary: We are looking for an experienced Executive Chef to join our team at our Remote location in Panama. This position would be Fly-In Fly Out with a two (2) months on, two (2) weeks off schedule. 

 

Key tasks & Responsibilities:

 

  • Train and develop an efficient and effective operation in accordance with the plans of the company and key performance indicators in the processes of food production.
  • Ensure all staff are trained to comply with legal and company standards (HACCP, food safety, food hygiene, general safety at work and environment).
  • Ensure all the staff are trained and fully understand the 7 principles of HACCP throughout the food chain
  • Identify any hazards that must be prevented, eliminated or reduced to acceptable levels
  • Identify the critical control points at the step or steps at which control is essential to prevent or reduce to acceptable levels.
  • Establish critical limits at Critical Control Points (CCP) which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards. 
  • Establish and implement effective monitoring procedures at critical points.
  • Establish corrective actions when monitoring indicates that a CCP is not under control.
  • Establish procedures to be carried out regularly to verify that the measures referred to in paragraphs (1) and (5) work effectively.
  • Establish documents and records.
  • Ensure all the staff are trained and fully understand all practices of food hygiene, precautions and established procedures.
  • Protect food against the risk of biological, chemical or physical contamination.
  • Prevent any organism to multiply in a move that could expose consumers to risk or lead to premature breakdown of food.
  • To destroy any harmful bacteria in food by thoroughly cooking or preparation.
  • Establish a full hospitality training program.
  • Communicate directly with the Catering Manager Trainer on the training program and development.
  • Ensure effective participation by senior catering staff in implementing QA, HACCP principles and QHSE policies and procedures with a proactive approach.
  • Ensure effective participation by senior catering staff in implementing programs and procedures necessary to ensure that the highest level of food safety is respected.
  • Ensure effective participation by senior catering staff in implementing proposals in improvements and expansions in the kitchen area.
  • Ensure staff are trained and fully understand the process involved in menu planning, menu cycles, lists of commodities, and the projected order according to menu cycles.
  • Ensure staff are trained and fully understand the processes involved in conducting a performance evaluation of an employee, based on the job description, competence, knowledge, and contribution to the continuous improvement of the operation.
  • To be the point person contact (POC) for all catering related training concerns.
  • Ensure Standardized recipe cards are established, implemented, maintained and developed.
  • Ensure staff are trained and fully understand the importance of maintaining good customer relations and are confident in resolving complaints and concerns in a timely manner.
  • Ensure staff are trained and fully understand the importance of a close working relationship with warehouse team.
  • Ensure senior catering staff are trained to provide all necessary reports on time, including inventories, covering all kitchen and service operations using the correct approved documentation.
  • Ensure staff are trained and fully understand the importance of confidentiality, flexibility, and an organized meticulous approach to the working hours and operational requirements.
  • Ensure all manuals and standardized work procedures, forms used in place are the most recent and updated.
  • “Lead by example “with excellent leadership qualities, influential and competent decisions taker.
  • Establish and set realistic training targets for all HOD.
  • Ensure senior catering staff are trained to provide an organized workload effectively and efficiently.
  • Ensure senior catering staff are trained to respond to all comments from Customer Survey and are able to implement corrective actions in a timely manner.
  • Proper uniform must be used according to the work requirement, procedures, customer and company requirements

 

Education & Experience Requirements:  

  • Fluent English, French considered an asset
  • 5 years kitchen management experience
  • Experienced in training and development
  • Experienced in industrial high volume, collective catering, hospital, factory / college refectories, prisons, military DFACs.
  • Extensive knowledge of Hygiene, Food Safety and Quality Service controls particularly HACCP principals.
  • Able to lead a team and perform under pressure
  • High volume staff management (minimum of 100 pax)

 

If you are interested in this position, please submit your resume to recruitment@adenservices.com with Executive Chef in the subject line. We will treat your application with confidentiality.