• Reports to the Chef de Cuisine/ Sous Chef on a daily basis for communication of concerns and opportunities
• Assists in managing the activities of assigned outlet kitchen
• Assists in maintaining food quality and presentation
• Assists with maintaining kitchen labor and related costs controls
• Participates in outlet staff scheduling, evaluations, training, motivating, safety, and counseling where required
• Maintains proper product and work flow
• Maintains a complete SOP Manual for Outlet Kitchen Operations
• Follows up on quality control with the most economical usage of products
• Monitors that Job Descriptions of kitchen staff are performed as stated
• Observes movement of menu items, anticipates and recommends changes to meet rising Guests’ expectations
• Follows through on proper maintenance and sanitation of kitchen equipment and facilities
• Follow through on implementing progressive staff training and development programs
• Suggests and assists with menu and recipe upgrading, development, costing and implementation
• Ensures effective lines of communication are in place at all levels
• Provides budget recommendations and adheres to objectives set and established by the management
• Attends briefings as and when required, conducts daily line up’s and ensures appropriate information is channeled to subordinates in an effective manner
• Provides Food Requisitions and establishes close control for correct par levels, adjusting to member demands
• Works closely with the Stewarding Team to maintain meticulous cleanliness and hygiene in all areas
• Provides and conducts training for junior staff on Basics & food handling techniques
• Adheres to deadlines and objectives for the yearly business plan
• Any other duties as assigned
• Able to take over the operation when Sous chef not on duty.
• Able to handle purchasing and pre order market list.
Qualifications
• Certificate from a recognized culinary institution or an appropriate amount of progressive work experience to waive academic qualifications
Experience
• Minimum of 6 (Eight) years with progressive positions from Chef de Partie in varying cuisine’s (with emphasis on American Style) in comparable operations
