Responsibilities:
• Oversees general operations
• Manages Back of the House (BOH) operations and works with line chefs for recipe preparation and production
• Ensures that food is prepared in line with health and hygiene factors
• Minimize wastage through careful supervision
• Ensure meals are produced on time, in sufficient quantities.
• Designs the menu to be served (weekly)
• Plans new recipes in consultation with cooks
• Approving the dishes before they are served and making necessary changes
• Monitoring the quality of the food and ensuring consistency
• Ensure all staff are aware of their duties and what is expected of them
• Arranges for repairs if necessary and solves any defects
• Ensure staffs are always aware and follow safe work practices
• Pay careful attention to the operating budgets of the department to ensure that costs are controlled to maintain the correct levels of spending
• Assist storekeeper in food ordering and maintaining reserves
• Expedites the orders as and when required
• Prevent bottlenecks in kitchen