Job description
- Assist Head Chef in running the kitchen operations smoothly and efficiently
Responsible for ordering of supplies and cost control management including food costs and wastage - Maintain & improve the quality of service and operating standards to ensure maximum guest satisfaction
- Train and assist new kitchen staff and help to ensure their consistency in work performance
- Ensure daily housekeeping and maintain proper hygiene practices in all kitchen operations
- Execute each dish on the menu according to a standard SOP for consistent taste and presentation
- Communicate preparation procedures and presentation standards to kitchen staff, observing methods of preparation, tasting and smelling prepared dishes, viewing colour, texture and garnishes, verifying portion sizes
- Ensure that standards for food quality are consistently met
- Assist with inventory and managing of supplies
- Train kitchen staff of proper food handling, maintenance and safety
- Manage labour hours effectively and on scale appropriate to business needs
- Maintain high standards of safety and sanitation
- Make recommendations for maintenance, repair and upkeep of the kitchen and its equipment
Requirements
- Minimum 6 years’ experience working in a restaurant setting
- Well-versed in western menu items and has the ability to think out of the box for new concepts, new menu and keeping up with current trends
- Is a leader, able to guide, coach, motivate and counsel staff
- Proficient in Microsoft Office to run reports, analyse figures
- Ability to commence work on short notice
