LEROTHOLI POLYTECHNIC
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DIVISION : SCHOOL OF ENTERPRISE AND MANAGEMENT
DEPARTMENT: HOSPITALITY MANAGEMENT
JOB TITLE : RESIDENT CHEF
JOB SUMMARY
The Lerotholi Polytechnic wishes to appoint an innovative and creative person with exceptional operational chef skills and knowledge about culinary arts trends for the position of Resident Chef.
JOB DESCRIPTION
Under the general supervision of Head of Programme – Hospitality Management, the incumbent is responsible for developing lessons for students and supervising them, manage the kitchen and be able to use the appropriate technology in executing his / her duties. The incumbent should be knowledgeable about culinary arts trends, techniques and professional practices. He or she should be able to communicate relevant, real-world experiences to the students and notify students of professional opportunities and prepare them for employment. Lastly the incumbent should also be able to participate in ongoing seminars and workshops to stay on top of their field of speciality and should have education and work experience in the culinary field to qualify.
MAIN DUTIES
Cost control
- Administer accurate costing of menus within the kitchen.
- Provide accurate ordering sheets for the optimal use of ingredients.
- Maintain control and care of equipment and utensil usage within the kitchen.
- Guide and Lecture in food preparation
- Support the Head of Programme (Hospitality Management) in the optimal use of ingredients, resources and utilities such as facilities, equipment, utensils, water, gas and electricity within the Kitchen.
- Support the School of Enterprise and Management in keeping within the operational budget.
Menu planning and implementation
- Compile and implement a variety of menus for internal and/or external clients according to their requirements.
- Use standardised and costed recipes to determine the selling price of the menus.
- Apply creativity within menu design according to internal and external clients’ requirements, including dietary and other requirements, taking latest food trends into consideration.
- Control food quality (from the receiving of goods to delivery of the product) in the kitchen towards upholding and improving the reputation and image of the Polytechnic.
Lecturing and supervision of Students
- Supervise and coach Hospitality Management students in the kitchen during practical hours.
- Administer the attendance of Hospitality Management students’ practical hours in the kitchen.
- Uphold the Polytechnic rules and policies in the kitchen.
- Effectively communicate with Hospitality Management students in the kitchens.
- Prepare lessons and/or training materials, deliver lectures and conduct practicals, for 20 to 24 hours per week.
- Prepare course outlines in the assigned courses and issues them to Students.
- Conduct tests and examinations and submit results to the HOP.
- Participate in Internal moderation and curriculum review exercise.
- Ensure discipline and counselling of students.
- Participate in research and development activities
Kitchen management
- Planning and execution of kitchen management tasks such as rostering of Hospitality Management students and staff.
- Support the Head of Programme’s rostering of cleaning staff by ensuring that cleaning duties are done on scheduled days and that all areas in the kitchens are cleaned on a weekly basis by the cleaning personnel and provide feedback to the Head of Programme.
- Planning and execution of own work load and kitchen duties within the kitchens.
- Reporting maintenance issues of equipment and facilities within the kitchens to the Head of Programme.
- Stock control • Implementation of receiving and storage principles according to the guidelines for the kitchens.
- Administer a First in First Out inventory method within the kitchens.
- Execute stock takes and record periodic stock levels according to the stock taking guidelines for the kitchens.
- Support the Head of Programme in determining and upholding the par levels of inventory within the kitchens.
- Implementation of Health & Safety regulations within kitchens according to Lerotholi Polytechnic Occupational Health and Safety regulations.
- Apply First aid level 1 and 2 knowledge.
- Ensure cleanliness of the kitchens and store room (including deep cleaning).
- Apply personal hygiene standards within daily work in the kitchens.
- Implement HACCP principles within the kitchens.
MINIMUM QUALIFICATIONS AND REQUIREMENTS
- A Degree / BTECH in Culinary Arts plus 3 years of relevant experience OR Diploma in Culinary Arts plus 5 years relevant work experience from accredited University or Culinary Arts Institution.
- Work experience in Hotel or Mass Catering is an added advantage.
- Must be registered with Chefs Association.
REMUNERATION:
Lerotholi Polytechnic offers a competitive salary package.
HOW TO APPLY
Interested and suitably qualified candidates should submit their detailed applications which should include Application Letter, Curriculum Vitae with three Referees, Certified copies of Educational Certificates and academic transcripts directly to the address provided below on or before 13thSeptember, 2019.
Applications should be mailed or hand delivered to:
The Secretary of Staff Appointment and Promotions Committee
Lerotholi Polytechnic
P.O. Box 16
Maseru 100
Lesotho