Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen.Attend and give updates at weekly staff meeting.Report any acts of maltreatment, neglect, and/or any other violation of the company policies immediately to the Unit Manager.Make termination decisions including interviewing, hiring, evaluation, and disciplining kitchen personnel as appropriate.Fill in where possible to ensure guest service standards and efficient operations.Responsible for organization, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients to prevent food waste.Supervises and coordinates activities of food preparation and kitchen personnel.Maintains excellent customer relations.Ensures that all health and safety regulations are achieved.Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. To ensure that all menus are calculated correctly to obtain maximum gross profit.To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishesTo ensure that all areas under your control satisfy the most stringent hygiene requirements and that staff who are ill or injured receive the correct treatment or are not allowed to work.To ensure that all staff are correctly dressed to satisfy statutory requirements as well as enhancing the image of the establishment.To ensure that all stocks are ordered to the correct quantities, quality and price.To regularly meet with the storekeeper to ensure that the correct stocks are keptTo ensure that all staff under your control are fully informed in respect of disciplinary procedures, the handling of grievances, etc.To conduct regular stock checks/stock takes.To ensure that expenses are within budgeted limits.To ensure that all information which is required to compile meaningful budgets is available at all times.Control of all incoming stock and issues to various kitchens and departmentsControl hygiene and supervision of kitchen cleaningMaintain chefs office ie filing, typing of memos, issues, placing orders on Mymarket, food costingChecking the quality of food leaving the kitchenPrevious Kitchen Manager or Chef background is a requirementFocus on actively increasing the units profitabilityCosting and Tie backsStaff ManagementProduction PlanningMay be required to assist with any other duties that may be outside scope of responsibility Behavioural/Technical Competencies: Strong Financial AcumenComputer literateOrganising and planning skillsRisk Management skillsInterpersonal skillsTeam PlayerRelationship BuildingCommunication skillsExcellent food skillsStrong client and Customer service skills