Kitchen Manager/ Chef (JB1237)
Location: Knysna
Salary: R20 000 - R22 000 per month

Our client who offers a unique waterfront experience situated in the Knysna Quays is looking for a Kitchen Manager / Chef to oversee and co-ordinate day-to-day running of the kitchen. Plan, organise, train and lead their kitchen team to achieve agreed objectives in quality of food at agreed food cost, staffing of shifts, employee’s retention, continuous training of your line staff. Assumes 100% accountability for guest satisfaction with regards to their food, cleanliness and sanitation of the kitchen and equipment.

Key Performance Areas:
Maintain brand reputation, Ethos and Values of the company
Build long term relationships with our customers, suppliers and staff
Responding, handling, solving complaints and concerns
Understand and implement completely all policies, procedures, standards, specifications, guidelines and training programs.
Achieve company objectives in quality, appearance of facility , sanitation and cleanliness through training of employees and creating positive , productive working environment
Ensure high level of personal hygiene and uniform standard.
Ensure the correct and sufficient quantities of perishables and non- perishables available as seasonally required

Operational Functions:
Prep of Food KPI’S
Manage the correct following of recipes, knows and complies with the standard portion sizes, cooking methods, quality standards.
Follows and ensures proper plate presentation and garnishing of all plates.
Ensure smooth and timeous output from the kitchen during service hours.
Liaise with Front of House daily with regards to bookings, expected business and group/function requirements
Staff Management KPI’S
Supervision, Development and Training of all Kitchen staff.
Creating an environment to promote teamwork.
Efficient and Impartial rostering of Kitchen staff in consultation with the restaurant manager.
Staff should be on premises 10 minutes before the commencement of their shift.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policy, procedures and rules
Menu Planning KPI’S
Cost all Breakfast, A La Carte, Set Menu and Function Menus
Observe market trends and the availability and cost of produce.
Compile Menus suited to clientele of the restaurant and kitchen staff’s abilities.
Cleaning and Maintenance KPI’S
Ensure Kitchen and Food storage areas are kept in a clean and hygienic state.
Ensure equipment is maintained in a safe, working condition.
Ensure the proper storage of Food items.
Ensure staff are aware and comply with Food Safety Standards and HACCP.
Ensure that all Occupational Health & Safety issues are identified, addressed and rectified in a timely manner
Ensure proper use of perishables with the FIFO as the underlying basis
Administration KPI’S
Prepare for and accurately complete a Stocktake as required
Maintain Food Costs
Coordinate purchasing of food, kitchen supplies and cleaning products. (All suppliers must be authorised by Leslie Pieters).
Ensure timely delivery and inspect the quality of kitchen supplies. All deliveries must be checked upon arrival and signed for quality
Monitor Wage costs to ensure an improvement on current figures and ensure accurate recording of time sheets for all staff.
Attend required meetings with a report on kitchen.
Meet regularly with sales reps and suppliers to ensure best product/best price.
Participate in performance appraisals of your team
Keep accurate account of wastage , transfers and all administration
Price checking and invoices to office