- Plan and organize the preparation and cooking of food for restaurant and functions.
- Monitor quality of dishes at all stages of preparation and presentation.
- Plan Menus and estimate the food and labour costs in consultation with Business Owners.
- Supervise the activities of kitchen hands and provide training in food preparation techniques.
- Requisition food, kitchen supplies and equipment.
- Explain and enforces hygiene standards for kitchen staff.
- Operate the food outlet expenses at an acceptable food cost and staff cost.
- Monitor all operating costs and take corrective actions when necessary to reduce expenses.
- Implementation of programs to ensure high standards of cleanliness within the kitchen and outlets.
- Inspect store rooms, refrigerators and freezers daily to ensure no wastage and cleanliness standards are maintained.
- Maintain clean and tidy work environment, observing council regulations for food handling and storage at all times.
- Comply with work practices and wear protective clothing where necessary.
- Use safe manual handling techniques at all times and takes a consultative role to assist in achieving a healthy and safe working environment.
- Make sure that all machines, furniture (fridges, benches etc), equipment and utensils are clean and in working conditions at all times.
- Check all areas assigned regarding sanitation and hygiene to prevent contamination of all kind.
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