Head Chef 35 views0 applications

Internal /External Vacancy Announcement

The Ethiopian Red Cross Society (ERCS) wants to recruit employees in the following vacant positions the details of which are mentioned below.

About the Ethiopian Red Cross Society

The Ethiopian Red Cross Society (ERCS) was established in 1935 and is one of the oldest and largest humanitarian organizations in Ethiopia. ERCS provides services to communities affected by natural and manmade disasters through the provision of emergency responses, ambulance and first aid, family reunification, essential drugs, water and sanitation, and other humanitarian services. ERCS also runs disaster risk reduction programs with the aim of creating resilience households and communities. Currently the ERCS has a structure consisting of 15 Regional Offices, Zonal Branches and District/Woreda Branches, Woreda Red Cross Committee and Kebele Red Cross committees.

ERCS also runs disaster risk reduction programs relating to food security, climate change adaptation, livelihood diversification, and institutional capacity building interventions, with the aim of creating resilience households and communities. ERCS works in partnership with the Ethiopian Government, International Federation of the Red Cross and Red Crescent (IFRC), International Committee of the Red Cross (ICRC), partnering National Societies, members, volunteers and the communities we serve.

I Details of the vacant position

Job Title: Head Chef

Work Unit: Centre of Capacity Development for Humanitarian Services

Reports to: Catering and Lodging Manager

Terms of employment: Contract

Place of Work: Addis Ababa

Salary: as per the organization salary scale

II Job Summary

Under the supervision of the manager of catering and lodging services, the Head Chef organizes the cooks and the kitchen equipment; prepares recipes, assigns cooks and kitchen helpers to duty and monitors work done against the daily menu and recipes; issues kitchen requirements as per the menus and recipes; follows up and ensures that the cooks, working cloths, the kitchenware, the waste management and the kitchen in general effectively and consistently conform to the sanitation regulations and standards; ensures that prepared food is properly sorted and stored, delivers prepared food for serving; ensures that the cooking and catering equipment are kept in good working order, promptly reports in cases of malfunctioning.

Key performance area

• Organizes the cooks and the kitchen equipment in line with the food product lines or in a way that facilitates the activities of the kitchen;
• Prepares recipes, assigns cooks and kitchen helpers to duty and monitors work done against the daily menu and recipes;
• Responsible for the preparation of menus & participating in the pricing consulting with catering & loading manager & food & beverage cost controller.
• Maintains a transitory stock of food stuff for food preparation; issues kitchen requirements as per the menus and recipes;
• Follows up and ensures that the cooks, working cloths, the kitchenware, the waste management and the kitchen in general effectively and consistently conform to the sanitation regulations and standards;
• Coordinates and supervises cooks to fry, boil, roast, steam or boil meat, fish, vegetable and other food items;
• Ensures that the cooking and catering equipment are kept in good working order, promptly reports in cases of malfunctioning;
• Ensures each dish leaving the kitchen is checked quality, quantity, presentation & correct temperature.
• Inspects food prepared and under preparation against menu and established standards of excellence;
• Supervises the function of all kitchen employee, faculty, cost & contribute to maximize overall food profit.
• Ensures that cooked food is properly sorted and stored, delivers prepared food for serving;
• Follows up and supervises economic utilization of raw materials and input whereby to minimize cost;
• Keeps account of store stock received, and consumed and food stuff prepared and delivered for serving;
• Adjusts complaints if any on the preparation of food;
• Reports to immediate supervisor on the activities of the cooking and problems encountered;
• Appraises the performance of subordinates in accordance with the performance appraisal system in place;
• Performs other related duties and responsibilities as assigned by the manager of catering and lodging services.

Qualification Requirements:

• Second/First degree in Food Preparation, cooking, culinary management
• Basic computer skills
• 6/8 years’ work experience in food preparation