To be responsible for the quality of production and execution of food products, with close attention to ensuring consistency throughout the day, whilst achieving all budgetary targets and full compliance with statutory and Company policies and procedures. Also developing the menu items and arranging tastings to the Management under Head chef and executive chef’s directions. Responsible for instilling brand culture and values in the team and every aspect of the operation.

Descriptionofmainduties

SERVICE

• Responsible for managing/heading the pass, and handing over the position when not around.
  
• Becompletelyfamiliarwithandmaintainconceptrequirementsinallaspectsofthe kitchenoperations.
  
• Increasecustomersatisfactionandcoversthroughconsistentsupplyandproductquality.
  
• Ensurethatallmembersofstaffarefullytrainedandfollowservice,legalandCompany policiesand procedures.
  
• Motivateandleadtheteamwhileensuringeffectivecommunicationamongstthesenior Chefsbetweenshifts.
  
• Record attendance in comparison to the scheduled roster for all staff. All lateness and sickness must be recorded, and records regularly monitored and action taken, as perCompanyguidelines.
  
• Ensureallteammemberscomplywiththebranduniformandgroomingstandards.
  

PRODUCTKNOWLEDGE

• Ensurethatallrecipeguidelinesoningredients,portionspecificationsandpresentationare alwaysfollowed.
  
• Monitorsalespatternsthroughoutthedayandsetupproductionlevelsinordertosupply fresh,consistentproductsinthecorrectquantitiesas required.
  
• MonitorandensurethatproductpresentationandservicetimingisinlinewithCompanyguidelinesandconsistentlymeetsandexceedscustomers’expectations.
  
• Toanalyzetheproductionandbusinesslevelstodevelopsystemsandmethodstoreduce wastage.
  
• Duringservicerectifyimmediatelyanyfoodqualityissues.
  
• Exhibitandinstillcomprehensiveproductknowledgeintheteam:
  

1. 1. Deliverteamtrainingsandbriefings.
      
   2. Deliverone-to-onetraining.
      
   3. OrganizetastingswithHeadChef.
      
   4. Researchandproposenewproductsandrecipesinordertoimprovethemenu.
      
   5. Developnewrecipesasandwhenrequested.
      

OPERATIONSTRAINING&DEVELOPMENT

• Schedule,deliverandoverseeon-goingtrainingsforallnewandexistingteammembers.
  
• Observethe training andpersonaldevelopmentofeachteammemberandcommunicatewiththeHead Chef.
  
• Ensurethatalltrainingactivityandprogressisrecordedandevaluated.
  
• Createanenvironmentofcontinuousimprovementandteamwork.
  
• Ensurethatallstaffareundertakingtheirresponsibilitiestothebestoftheirability.
  
• Manageandoverseeworkspecificationsandschedules.
  

MAINTENANCE

• Ensurethat the highest standardsofcleanlinessaremaintainedthroughouttheoperation.