Executive Chef

Job Description

General Objective

The executive chef and culinary instructor is responsible within the ROKPA Restaurant and Bakery with basic academic and related operational procedures. He ensures that the kitchen, Bakery and Restaurants operate efficiently and profitably while maintaining high standards of food, health and safety.

Operations

• Establish menu proposal for individual guests and groups
• Define food cost for each recipe
• Edit a repertory of used recipe
• Define purchase order
• Control Goods received
• Control the respect of the fundamental rules of culinary technology in the kitchens
• Check the quality and size of the serving
• Check stock level and monitor weekly inventory
• Create a repertory of menu and coffee or breaks or snacks
• Check the Practice given to students by FP instructor
• Control if use and maintenance of equipment’s is done correctly

Job Specification

Academic

• Teach FP theory and Practice
• Assure the quality and the pedagogical teaching Methodology
• Be responsible for overall Hygiene, discipline and quality