Role:
Cooking and preparation of food, management of kitchen and staff.
Key Responsibility Areas:
- Supervising all Sous Chefs, Commis Chefs and Trainee Chefs
- Food quality and cost control
- Ensure consistency in food preparation is adhered to at all times in all branches
- Ensure pilferage is controlled in the kitchen at all times.
- Responsible for the day-to-day running of the kitchen with and in the absence of the Branch Chef
- Liaise with managers on daily basis to obtain guests feedback and take appropriate measures where there are concerns.
- Plan and have a proper duty roster at all times for your staff.
- Maximize the teamwork spirit to all staff.
- Ensure clean and hygienic working environment within the entire kitchen.
- Create and maintain a harmonious working relationship within the department and with other departments.
Required:
- 5 years and above in kitchen supervisory or management roles in the kitchen
- Customer service training
- Controls and costing knowledge
- Purchasing knowledge
- Food safety training (HAACP, ISO, etc.)
Skills:
- Be able to manage labor and other resources
- Possess and demonstrate strong leadership and supervisory skills
- Possess organizational skills
- Excellent communication skills, both oral and written
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