Career

Job brief

• To organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.
• To ensure the kitchen is managed as a successful profit centre and maximizes guest satisfaction through planning, organizing, directing, controlling production and administration within the established company’s standards.
• To consistently foster a spirit of harmony and cohesion between the kitchen brigade and service staff. Your direct efforts should ensure that the team functions as a unified group.

Responsibilities

• Control and direct the food preparation process and any other relative activities.
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
• Approve and “polish” dishes before they reach the customer.
• Plan orders of equipment or ingredients according to identified shortages.
• Arrange for repairs when necessary.
• Remedy any problems or defects.
• Be fully in charge of hiring, managing and training kitchen staff.
• Oversee the work of subordinates.
• Estimate staff’s workload and compensations.
• Maintain records of payroll and attendance.
• Comply with nutrition and sanitation regulations and safety standards.
• Foster a climate of cooperation and respect between co-workers.
• To ensure the kitchen’s operational budget is strictly adhered to and all costs are strictly controlled.
• To achieve or improve projected profitability of the kitchen.
• To monitor the kitchen’s operating costs and take corrective action when necessary to reduce expenditure.
• To monitor closely the requirements of the kitchen. Order the food items as necessary.
• To maintain all mise en place at a sufficient level to ensure an uninterrupted flow of food during the service period whilst controlling the quality, consistency, appearance and taste.
• To monitor the daily work assigned to staff and ensure that given guidelines are followed and to take the necessary corrective measures.
• To work straight or split shifts depending on the needs of the business.
• To ensure knowledge of market availability in terms of quality, seasonal market trends and pricing whilst regularly testing new products and suppliers.
• To check incoming goods are consistent with the relevant order sheet, quality specification and transferred to the appropriate section of the kitchen whilst ensuring wastage is kept to a minimum.
• To carry out daily checks to ensure storage areas are maintained to a high level of hygiene.
• To oversee correct handling of raw products whilst ensuring quantities are prepared in accordance with recipes.
• To supervise and prepare daily mise en place and ensure that all sections are ready for service.
• To regularly discuss operational requirements with the Restaurant Manager.
• To ensure kitchen and food preparation areas are totally clean when left unattended and cleaning schedules are organized with the senior steward.
• To discuss chinaware requirement with Restaurant Manager.
• To develop standard recipes conforming to agreed food cost budget.
• To ensure that all food products are consistent with recipes.
• To ensure Health and Safety requirements are adhered and appropriate reports are filed.
• To take on the necessary point of sale training.
• To update and maintain recipe data.
• To prepare the weekly rota taking in to consideration the occupancy fluctuation of the restaurant and ensuring correct staff levels for the appropriate times.
• To monitor monthly sales analysis identifying.
• Market trends and taking corrective action in conjunction with the Restaurant Manager.
• To ensure all employees report for duty punctually wearing the correct uniform at all times.
• To identify training needs and plan training programs for the employees.
• To assist in the training of employees ensuring they are equipped with the necessary skills to perform their duties with the maximum efficiency.
• To build an efficient team of employees whilst taking an active interest in their welfare, safety and development.
• To ensure all employees provide a courteous and professional service at all times.
• To ensure all employees have a complete understanding of and comply with the company’s employee handbook.
• To ensure all employees have a complete understanding of and comply with company’s policy relating to Fire, Hygiene, Health and Safety.
• To ensure correct handling and basic maintenance is carried for all machinery and tools in the kitchen.
• To oversee correct handling of raw products whilst ensuring quantities are prepared in accordance with recipes.
• To regularly discuss operational requirements with the Restaurant Manager.
• To ensure kitchen and food preparation areas are totally clean when left unattended and cleaning schedules are organized with the senior steward.
• To provide a courteous and professional service at all times.
• To ensure a smooth service is maintained at all times and good communication with all outlet supervisors is maintained.
• To comply with appropriate legislation.
• To maintain a high standard of personal appearance and hygiene at all times.
• To maintain a good rapport and working relationship with staff in other departments.
• To attend all meetings as required by the management.
• To have a complete understanding of comply with company’s policy relating to Fire, Hygiene, Health and Safety.
• To be completely conversant with the company’s employee handbook and at all times comply with the regulations.
• To conduct meetings and briefings as necessary to keep the staff informed and managed efficiently.
• To carry out any other reasonable duties and responsibilities as assigned or as considered necessary.
• Ensures that proper food service is provided correctly to customers, making use of garnishing instructions and portion charts. Responsible for ensuring that catering supplies and equipment are returned to proper storage after cleaning.
• Prepares and sets up catering carts, supplies, etc. for the next day, according to catering records and ensures prompt delivery and pick up by preparing ahead. Makes use of catering diagrams, specified set ups, and catering records and calendars to ensure efficient, effective customer service. Monitors required service times and ensures catering is delivered and set up in advance for the event. Picks up any finished catering and ensures proper clean-up of the room and the supplies.
• Prepares and serves food in a safe, sanitary manner, ensuring all safety and sanitation procedures are followed. Maintains proper handling and storage of goods according to the HACCP program. Utilizes all products in a cost effective manner and a clean environment. Follows assigned cleaning schedules and procedures to sanitize area.
• Demonstrates an ability to work effectively with peers, supervisors and managers as a member of the team and establishes collaborative and supportive relationships. Cross trains in various cook positions and assists in the proper training and orientation of new staff.

Requirements

• 3+ years catering management experience.
• Certification in hospitality or culinary management is a plus.
• Exceptional proven ability of kitchen management.
• Ability in dividing responsibilities and monitoring progress.
• Outstanding communication and leadership skills.
• Up to date with culinary trends and optimized kitchen processes.
• Good understanding of useful computer programs (MS Office, restaurant management software, POS).
• Credentials in health and safety training.
• Excellent presentation skills.
• Strong organizational and multitasking skills, with the ability to perform well in a fast-paced environment.
• Active listening and effective communication skills.
• Team spirit.
• Flexibility to work in shifts.
• Ability to remain calm and make quick decisions under stressful circumstances.
• Customer service attitude.