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Duties & Responsibilities
• Checking staff time and attendance, work schedules, grooming, and personnel cleanliness.
• Preparation, cutting of meat and fish when the need arises, cooking and arranging of food as instructed.
• Co-ordinate activities of all chefs and apprentices to ensure an efficient and smooth food service.
• Controls cost by minimizing spoilage, waste and exercising portion control.
• Handles machines, equipment and utensil the proper way and teaching the rest of the team.
• Control the food quality and presentation based on the executive chef and chef standards and correct any mistakes.
• Ensure right rotation of product in the refrigerator.
• Ensure that after every service the food surplus are cleared and stored properly.
• Ensure that all employees have a complete understanding and adhere to the property standard book.
• To report any damage to furniture, fittings and equipment to the executive chef and resolve accordingly.
• Controlling the monthly inventory.
• Spend as much time as possible cooking yourself together with all the chefs.
• Control the kitchen to the best of your ability and take charge when the chef is not on duty.
• Ensure your food cost is on par with budget.
• Check and control store requisitions and minimize cost throughout the department.
• Ensure good daily communication between the kitchen and the outlets.
• Ensure regular clients/guests are cared for accordingly.
General Duties:
• To conduct daily meetings and ensure all duties are carried out.
• To consistently provide and maintain the highest standard of staff care and service.
• To maintain a high standard of personal hygiene.
• To familiarize yourself with your department standards of performance.
• To handle any staff complaints or problems promptly.
• To comply to all company hotel statutory rules, regulations and policies.
• Responsible for health and safety standards at work.
• Performing other duties as assigned by management.
Requirements:
• To have good knowledge of all hotel facilities and be able to answer guest and staff complaints in a quick, polite and helpful manner.
• To be security conscious with the respect to guest, staff, hotel, property, welfare and to report suspicious activity.
• To attend any meetings, training sessions or courses that may be beneficial to you and your team.
• To demonstrate working knowledge of fire prevention and to follow the hotel evacuation plans.- Matric- Diploma in Professional Cookery- 5-star restaurant experience of at least 3 years in a similar position- Able to demonstrate good written and verbal communication in English.
