Responsible for the proper briefing of the service staff when assigned in an outlet.
Assists the Executive Chef in the planning of sales programs for the assigned outlet.
Ensures proper scheduling of staff in accordance to the expected work-load.
Ensures proper regular training session of his staff with the objective to maintain and improve the standards of food production on weekly and monthly basis.
Works hands on in all areas of preparation.
Ensures proper handling of equipment, prevents loss and damage to assets and goods.
Ensures and enforces the highest standards of sanitation and hygiene.
Is co-responsible for proper costing of all food items served in the assigned outlet.
Supervises proper receiving procedures as well as proper storage of food and raw materials.
Is involved and checks quality of products his staff makes.
Organizes his staff’s holiday plan etc.
Set-up a la carte and buffet food according to agreed standard.
Engages directly in supervising and coordinating all Kitchen sub sections in the production of food immediately served in the restaurant l’s outlets.
Develop for the Chef an adequately based menu considering availability of local raw foods and ingredients, level of sophistication of cooks and to the style and standard of the restaurant.
Prepares daily and submits weekly to attendance sheet.
Controls and checks the quantity and quality of food before serve.
Insures that there is adequate supply of food at all times, hygiene and sanitation are observed in the Kitchen area and tools and equipments are handled, maintained and used properly.
Works closely with subordinates and participates in their functions to develop their working knowledge.
Makes “Pass” during the service announce new orders, pick-up order and expedite food to the proper waiter and table, controls movement of un-authorized personal in the Kitchen.
Check all “mise-en-place” is fresh according to section list.
Develops a par stock for kitchen inventory and effectively order against list.
Prepares all requisitions, transfers, inter kitchen requisitions.
Checks physical aspects of Kitchen areas and buffets.
To be team orientated and to be able to cope with high volume of business.
To attend training as set by the Learning & Development.
We expect from you, efficiency in your job, to be honest to your supervisors and colleagues. To have a good attitude and to be willing to learn.
Documentation to know about:
To be aware and thorough about every training handouts given to you
The restaurant facilities
Carries out other duties that may from time to time be assigned to him.
Is co-responsible for proper food testing serve in the assigned outlet.
Must be a qualified kitchen chef who is familiar with ALL sections of the kitchen and how they work and interact with each other. Written literacy is a must a he must be able to read functions sheets and allocate work accordingly through written and oral communication
Strong culinary skills to support and be the basis for volume catering, buffets and a la carte for Brasserie and Fine Dining
Organizational and communication skills a must
Flexibility with the ability to foresee changes and always have a contingency ready
Proactive in the work place in regards to all facets of food service front and back of house
Training skills and practical experience
Hands on involvement in food production. He is a working Chef.
Strives for excellence, artistic
Facilities in capacity of Chef de Partie or higher