Position based in Tengiz, rotational 28/28,

Chef

Key member of the catering team, the Chef will play a significant role to ensure that quality culinary dishes are served on schedule and to see that all problems that arise are rectified. The Chef will develop, mentor and train kitchen staff, focusing on their culinary skills and competence. As an experienced and highly competent culinary professional with proven leadership experience, you will be looking to develop your career in this exciting, unique and high-profile role.

Key responsibilities include:

• employee safety, welfare, wellness and health;
• responsible to cook and oversee all BOH functions for restaurants, and special catering events
• estimate food consumption and requisition food;
• create menus and develop recipe and technology cards;
• responsible for food presentation and quality standards;
• ensure proper equipment operation / maintenance;
• schedules and coordinates the work of cooks and other kitchen employees;
• ensure food preparation is economical, technically correct and within budget;
• ensure that high standards of sanitation, cleanliness and safety are maintained in the kitchen;
• establish controls to minimize any stock losses;
• prepare necessary data for applicable parts of the budget, projects annual costs;
• develop policies and procedures to enhance and measure quality;
• establish and maintain regular cleaning and maintenance schedules for kitchen equipment

Personal attributes

The successful candidate will be a graduate qualified and experienced culinary professional with leadership experience. Must be able to produce at a fast pace, be accurate, complete and able to consistently produce high quality outputs. He must have the ability to read, analyze and interpret business communication, professional journals, technical procedures and government regulations. As mentor and trainer he must be competent in transferring knowledge and skills, be inspiring and infuse enthusiasm. Strong communication skills and cross-cultural sensitivity, along with demonstrable change management skills are essential. With the capacity for looking at problems in a new way, being numerically able, with the ability to stay focused in the face of criticism, have IT skills, the ability to remain calm under pressure and make logical decisions. Ability to communicate in English language.

Requirements:

Higher (postgraduate) education in relevant specialty or secondary technical and vocational (specialized secondary and vocational) education in relevant specialty (qualification)

More than 5 years’ experience in international cooking kitchen. Required both restaurant experience as well as large catered banquets, corporate catering . Must be familiar with Americano, Indian, Mediterranean, and Asian cuisine