JOB PURPOSE :
To assist the General Manager in creating optimum customer satisfaction by providing the highest standard of food quality and presentation at the same time maximizing the profit margins through effective management of all kitchen functions.
Qualifications
- Directs and controls all subordinate kitchen staff to ensure that all day to day operational matters are handled on time and guest expectations are met.
- Co-ordinates with Assistant F&B Manager and Outlet Managers in ensuring that specific restaurant operations function efficiently and on time.
- Prepares duty rosters as directed.
- Monitors the consistency of preparation and presentation in all food production areas to ensure that they conform to the requisite standards.
- Liaises with purchasing and suppliers to ensure that all food items ordered are delivered, and are of the appropriate quality at the most competitive price.
- Conducts periodic checks of all food delivery and storage areas to ensure quality of food and standards of hygiene are maintained.
- Assists in the implementation of the annual promotion plan and menu change cycle.
- Helps to ensure that an accurate and up-to-date recipe bank is maintained.
- Assists in menu planning as directed, and utilises sales analysis and menu engineering techniques accordingly.
- Assists in the controlling and monitoring of all kitchen expenses.
- Prepares and submits reports as directed by supervisors.
- Conducts frequent kitchen and back of house checks ensuring mise-en-place, production procedures, repair and maintenance, employee grooming and manning levels are in order and takes appropriate action where necessary.
- Assists in the selection, training and evaluation of subordinate employees.
- Coaches, counsels, disciplines and develops subordinate employees.
- Only local applicants will be considered.
