Accountable for overall success of the daily kitchenoperations. Exhibits culinary talents by personally performingtasks while leading and training the staff and managing all foodrelated functions.
Works to continually improve guest and employeesatisfaction while maintaining the operating budget. Supervises allkitchen areas and Staff to ensure a consistent, high qualityproduct is produced.
Responsible for guiding and developing staffincluding direct reports. Must ensure sanitation and food standardsare achieved at HACCP level.
Understand the use of and beconscious of food costs and percentages, how daily departmentalfood and beverage costs influence profit and loss results
Maintainordering, purchasing, receiving and food and beverage storagestandards according to HACCP and FIFO
Control food cost byassisting in training kitchen staff on the proper methods of foodpreparation and handling, by training kitchen, restaurant andsteward employees on how to handle leftover food items
Monitor,manage and control stock movement
Conduct and assist in the smoothand hygienic running of the kitchen in order to maximize profitmargins and customer satisfaction
Work with team members in theRestaurant in order to maximize sales and guest satisfaction and toensure smooth hygienic operations
Ensure proper safe handling ofequipment and stocks to prevent loss and breakage of assets andgoods
Prepare, cook and serve food delegated as his / herresponsibility, ensuring that the highest possible quality ismaintained and that agreed standards for food preparation andpresentation are met at all times under guidance from theRestaurant Manager
Ensure adequate stock levels of food andbeverage stocks are maintained using the PAR stock level system
Ensure that all controllable costs to include theft, wastage andshrinkage are kept to a minimum whilst actively seeking new ways toimprove the profitability, taste of all food and beverage itemsbeing served in the Restaurant
Work alongside the RestaurantManager to improve the quality of the food, implementing systems toaid improvement as and when necessary
Ensure that the Kitchencarries adequate food & hygiene par stocks, for fast, efficientand hygienic operation of the kitchen.
Manage day-to-day foodoperations, ensuring the quality of standards and meeting andexceeding the expectations of the customers on a daily basis.
Seta positive example for guest relations.
Empower employees toprovide excellent customer service.
Interact with guests to obtainfeedback on product quality and service levels.
Handle guestqueries, problems and complaints
Liaise daily with RestaurantManager and Supervisors to keep open lines of communicationregarding guest feedback
Ensure a seasonal rotational healthy mealplan for all staff members is costed, implemented and maintainedand reporting of the costs involved communicated with theRestaurant Manager
Estimate daily production needs on a weeklybasis and communicates production needs to kitchen personnel andSupervisors daily
Take charge of all kitchen operations andpreparation
Manage, mentor, train and develop all kitchen members
Ensure full statutory compliance in the kitchen team, i.e.employment law, health and safety and food safety etc.
Prepare andcook food in line with brand standards and cuisine of choice
Develop, design, and create new applications, ideas, relationships,systems, or products, including artistic contributions withauthorization from the Restaurant Manager
Assist the RestaurantManager in conceptualizing determining how food should be presentedand creates decorative and futuristic food plating
Update newskills through training in areas of fire and first aid procedures
Identifies the developmental needs of others and coaching,mentoring, or otherwise helping others to improve their knowledgeor skills with Guidance from the Restaurant Manager
Improvesservice by communicating and assisting individuals to understandguest needs, providing guidance, feedback, and individual coachingwhen needed
Participates in the employee performance appraisalprocess, providing feedback as needed
Carry out additional tasksas instructed by management and as the business requires
To keephigh standards of personal hygiene, clean uniform and overallcamaraderie