Job Purpose:

To ensure the food production team provides a consistent quality of food in the area/shift under his/her control, as per corporate preset standards, in order to achieve the maximum level of quest satisfaction and organizational profitability in an atmosphere of teamwork and high employee morale.

Key Tasks:

Systems\operations
• Ensure adherence to organizational standards of food quality, food safety, hygiene, preparation, and presentation in the entire kitchen.
• Assist the executive chef in the menu planning and costing of his/her kitchen section.
• Ensure all the kitchen equipment and machinery is in a good order in all time in his/her area of work.
• Recommend the organization of work within his/her department including assignments, time schedules and vacation.
• Check the daily mise-en-place and daily requisition orders
• Control food wastage, without compromising on food quality.
• Recommended changes in systems and procedures to increase efficiency and improve service level.
• Ensure prompt, courteous and accurate service to all customers to achieve high level of guest satisfaction.
• Responsible for maintaining of records\documentation in his/her area as per operational control requirements.
• Ensure all portions correct, by weighing, presentation and maintained professionally, as per organizational standards.
• Ensure all procedures in the kitchen follow food safety procedures to ensure food safety.
• Ensure the hygiene standards of all kitchen and storage areas, equipment and machinery.
• Ensure the quality and availability of raw ingredients at all times for a smooth operation.
• Maintain excellent intradepartmental and outside catering.
• Communication by means of logbooks and various other memoranda as specified by the executive chef.

Staff \training
• Ensure constant on the job and training all kitchen employees.
• Personally conduct key training.
• Encourage team building through regular informal meeting and an open door policy.
• Make recommendation on the hiring, promotion, disciplinary action and performance related pay for employees in the kitchen.
• Ensure the career development plans and succession planning of subordinates.
• Counsel subordinates in personal and work related matters.
• Attend behavioral and vocational training in own and related work areas to enhance skills.