Responsibilities
- Manage and work closely with chefs & cooks to ensure that all opening, operational and closing duties are consistently met.
- Establish positive and effective working relationships with all other staff.
- Plan and develop recipes and menus.
- Determine food inventory needs; minimizing food wastage.
- Determine and manage costings of food menu items.
- Assist and maintain kitchen budgeting needs.
- Ensure maximum efficiency of kitchen and production of consistent, quality food.
- Rostering; ensuring that labour costs are efficient.
- Ensure that the dining facility/restaurant/kitchen meets all regulations, including sanitary, health and safety guidelines.
- Provide training to cooks.
- Provide fresh ideas for events that will promote the brand in line with its vision.
- Ensure that month end inventory is dutifully done and reports are submitted to accounts.
- Report of any repairs and maintenance issues to Operations Manager when found.
- To liaise with contractors for any maintenance issue.
- Duties may extend to overseeing accounts and weighing in on patron complaints.
Requirements
- At least 5 years of relevant working experience.
- Creativity.
- Good leadership and communication skills.
- Good scheduling and organization skills.
- Business knowledge preferred.
- Willing to work long hours and over weekends.
