- Fosters positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
- In conjunction with the Executive Chef and outlet Managers plans activities, promotions, menu implementations according to the annual marketing plans.
- Ensures that all designated action points from daily briefings or monthly operational meetings are being followed up on.
- Guide Sous Chefs in decision making and judgment.
- Ensure that positive working relations with non-Food and Beverage departments are fostered giving co-operation at all times.
- Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
- Assist the Executive Chef in compiling the annual marketing plans and budgets.
- Ensure disciplinary and grievance procedures are adhered to.
- Handle customers comments and complaints and take swift corrective action after consultation with the Executive Chef, Director of Food and Beverage and department head concerned.
- Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
- Find ways to improve the efficiency of the operations which will benefit our clients.
- Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre – determined quality standards.
- Constantly strive to reduce energy consumption within the kitchens.
- Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary action to correct any deviation from quality standards.
- Conduct weekly equipment maintenance checks & stewarding cleanliness issues & follows up on deficiencies in a timely manner.
- Plans, co-ordinates and supervises all menu implementations in a timely manner with recipes, photographs & training.
- Assists in the preparation and control of daily and weekly market lists.
- Conducts daily outlet tours to observe operational standards and difficulties and follow them up with the Executive Chef.
- Create and develop new dishes and recipes by keeping up with the latest market trends.
- Constantly strive to improve kitchen operating procedures.
- Relate guests comments, positive or negative, to the Executive Chef and take corrective actions where necessary.
- Be fully responsible for the labor budget of the kitchen department.
- Propose and initiate when approved, new services and products for our guests.
- Control manpower distribution throughout the kitchens, by overseeing the schedule of all sections and make adjustments when necessary.
- Perform any other reasonable duties as required by the department head from time to time
- Co-operate with the company to achieve compliance with FLS legislation
- Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk
- Read, understand, and implement the relevant sections of the FLS Policy
- Sign the Employees Declaration having read and understood the relevant sections of the FLS Policy
- Not promote or participate in horseplay, pranks, or practical jokes, which may result in an accident or injury
- Not intentionally or recklessly interfering with anything provided in the interests of safety
- Make careful use of safety equipment, such as gloves, goggles, aprons, overalls, shoes, and so on
- Return safety equipment to its designated storage area after use, and reporting any equipment damage to the supervisor
- Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines
- Not undertake any activity which compromises their personal FLS, or the FLS of others
- Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department.
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