Chef II

Person Specifications

For appointment to this grade an officer must have:

• Bachelors degree in any of the following disciplines: Food Production, Food and Beverage Production, Food and Beverage Service and Sales or its equivalent qualification from a recognized institution;
  
• Food Handlers’ Certificate; and
  
• Certificate in computer application skills
  

Method of Application

• Supervising cooks and assist them as needed;
  
• Delegating tasks to kitchen staff;
  
• Ensuring that all food is of excellent quality and served in a timely manner;
  
• Taking charge of food assembling, preparation, production and placement;
  
• Delivering and using kitchen equipment with due care;
  
• Inspecting cleanliness of equipment, kitchen appliances and work area in order to meet the required standards and set regulations;
  
• Creating new recipes to keep the menu fresh;
  
• Receiving feedback and making improvements where necessary;
  
• Report supply shortages on food and equipment;
  
• Prepare food according to menus and dietary requirements considering seasonal and market changes within the limitation of established policies;
  
• Planning orders of foodstuffs for availability when needed, and maintaining price fluctuation charts and other appropriate records; and
  
• Assisting in developing procedures and methods for food production in consultation with other administrative staff to achieve high quality meals, and costeffective performance objectives.