Scope and General Purpose:

To supervise and control all Kitchen areas to the standards laid down by the Company, maximising revenues and profits to agreed budgetary limits.


Responsible to:

General Manager

Liaises with:

Front Office Manager

Executive Housekeeper

Security Manager

Personnel Manager

Accountant

Maintenance

Restaurant Manager

Limits of Authority:

As per duties stipulate

Main Duties:

- To ensure that all menus are constantly updated, paying special attention to seasonal availability.
- To ensure that all menus are correctly calculated to ensure maximum gross profit.
- To ensure that all staff is constantly trained to affect good portion control and pleasing presentation of dishes.
- To ensure that sufficient stocks of all materials are being kept and stored under the correct conditions.
- To liaise with management daily regarding special requirements, VIP`s functions, etc.
- To ensure that all statutory hygiene requirements are diligently followed.
- To ensure that maintenance problems are promptly reported.
- To ensure that attendance registers are kept daily and that any absenteeism is reported to management without delay.
- To ensure that all documents are passed to management immediately for processing.
- To ensure that all staff are dressed correctly to satisfy statutory requirements as well as enhancing the image of the establishment.
- To constantly update your knowledge and skills for the good of the establishment.
- To do monthly stock takes

- Determine how food should be presented, and create decorative food displays.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Inspect supplies, equipment, and work areas to ensure conformance to established standards.
- Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Order or requisition food and other supplies needed to ensure efficient operation.
- Recruit and hire staff, including cooks and other kitchen workers.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Arrange for equipment purchases and repairs.
- Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
- Meet with sales representatives in order to negotiate prices and order supplies.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Supervise and coordinate activities of cooks and workers engaged in food preparation.
- Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
- Check the quality of raw and cooked food products to ensure that standards are met.
- Check the quantity and quality of received products.
- Demonstrate new cooking techniques and equipment to staff.
- Record production and operational data on specified forms.
- Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
- Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.

Salary: R9000 per month

To start immediately