Job Description

Posted on January 10, 2022

Company BriefEduServe is an established trading arm of the Rhodes Park Schools Group. It operates the School Shops, Cafeterias, Tuck-Shops at Rhodes Park School campuses, Woodford School Kabulonga campus, and Ashford Academy.EduServe is looking for effective and dynamic individuals with track records of performance to fill the new positions at Ashford Academy, a boarding school in 6 miles area that will open to learners in January 2022.Job Purpose and Responsibilities:The Executive Chef will oversee kitchen operations while maintaining a safe and sanitary work environment for the staff and students at Ashford Academy – a private day and boarding school for boys and girls. They will prepare meals following corporate programs and guidelines to inspire learners to enjoy healthy meals and attain nutrition crucial for their growth:Plans regular and modified menus according to established guidelinesFollows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure qualityTrains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on EduServe and regulatory standardsEstablishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes programs as assignedMaintains the inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when neededMakes all decisions regarding the utilization of leftover food products staying within EduServe guidelines for such productsComplies with state, local health and sanitation regulations and procedures as evidenced through the local health department and third-party auditsFollows facility, department, and EduServe safety policies and procedures to include occurrence reportingParticipates and attends departmental meetings, staff development, and professional programs as appropriateKey Competencies and Qualifications:Full Grade 12 Certificate3 Years’ ExperienceA Diploma/Degree in Culinary Science /Food Production or related field is a must. A nutrition certification will be an added advantageExtensive catering experience a plusHigh volume, complex food service operations experience – highly desirableHands-on chef experience is a mustComprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentationMust be experienced with computers; to include Microsoft Office (Word, Excel and PowerPoint), Outlook, Email and the InternetVerbal and written communication skills and Inter-personal skills are essentialWorks diligently, have physical stamina, and a creative flairMust know how to use the cooking range, ovens and other modern kitchen equipment.Experience managing a diverse team and strong willingness to build the capacity of local staff Knowledge of food costing & control principlesMethod of ApplicationIf you are interested in filling any of the above vacancies and believe you meet the specified terms, forward your Cover Letter, CV, NRC, and certified copies of professional qualifications and clearly state the position you are applying for in the subject of your email.Please note that applications that will not conform to the above specifications will not be considered.