Chef Instructor / Quality Control - Sant Ambroeus

 Key Responsibilities/Accountabilities:

            Culinary Instructor

• Leading individuals or groups in projects and menu changes.
• Teaching staff any requested recipes.
• Assisting executive chef or sous chef in purchasing ingredients.
• Conducting research on food trends and techniques to stay current on cooking techniques.
• Teach how to maintain the quality and presentation of food to achieve favorable guest feedback and reviews.
• Using appropriate technology and up-to-date methods to teach cooking skills.
• Demonstrating proper cooking techniques and methods. 
• Demonstrating proper knife skills and safe handling procedures for kitchen equipment such as blenders or food processors.
• Analyzing chef’s progress and providing feedback to help chefs improve their skills.
• Creating menus based on seasonal ingredients and current trends in food preparation.
• Designing educational materials, such as lesson plans, recipes, and food preparation instructions.
• Conducting taste tests of new recipes to determine if they are suitable for use by the public.

Food Control Quality

• Develop and maintain systems to ensure that facility adheres to company’s quality standards.
• Oversee food sanitation and safety.
• Maintain systems and tools for verifying process quality, such as SPC (statistical process control) and HACCP (hazard analysis and critical control points).
• Ensure effective training in food safety and quality control for facility team members.
• Report findings of quality control audits to General Manager.
• Troubleshoot food safety and quality control issues as they arise.
• Strong organizational, problem-solving, and analytical skills.
• Ability to manage multiple tasks at the same time.
• Strong interpersonal skills and proven leadership ability.
• Excellent judgment and an ability to make timely decisions.
• Interact regularly with engineering, manufacturing, and service functions to establish and define quality assurance standards for the site including manufacturing, sanitation, pest control, and disposition of ingredients or finished products.
• Represents quality assurance on enterprise-wide cross-functional teams.
• Stays up to date and builds expertise in food safety best practices, public health regulations and industry best practices.
• Maintain a quality assurance and quality control system.
• Conduct statistical analyses of food safety and quality data to assess compliance with related programs and determine where improvement is needed.
• Works to develop and coach Quality Assurance staff through proper coaching, training, and counseling to ensure uniform interpretation and application of standards and procedures.