R22,082.25 - 33,859.45 monthly
Number of Applicants
:000+
Key Responsibilities:
• To ensure that all menus are constantly updated and calculated correctly to obtain maximum gross profit, paying special attention to seasonal availability, costs, specials, etc
• Controls food costs through careful and consistent review of production records and through establishing and following product storage requirements, standardising recipes and waste control procedures
• To prepare weekly and monthly reports to General Manager on income and expense versus budget in line with forecasts and submit monthly report
• Guest satisfaction to be judged by compliments and return business
• Standards of operation, to ensure each area of responsibility has its own updated Standards of Performance Manual and Training Manual and to write and update SOP’s where required
• To ensure that regular on-the-job training is carried out so that subordinate staff can perform their duties correctly
• Ensures that stock is ordered to the correct quantities, quality and price
• To ensure that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored
• To conduct regular stock checks/stock takes
• To regularly hold maintenance checks with the Maintenance Manager to ensure that no equipment breaks down
• To ensure that all areas under your control satisfy the most stringent hygiene requirements and that staff that are ill or injured receive the correct treatment or are not allowed working
• To constantly update your knowledge and skills for the good of the establishment and the profession
• To hold daily meetings with the Kitchen Team to ensure smooth running of all kitchen departments
• To ensure that all staff under your control is fully informed in respect of disciplinary procedures, the handling of grievances, etc.
Minimum Requirements:
• Be able to work under pressure
• Must have good organisation and communication skill
• Must have knowledge of all food preparation methods, quantities, measurements and food storage techniques
• Must have previous experience with costing, stock control and staff management
• Computer literate
• Must be prepared to work shifts
• Degree in Culinary Arts or equivalent apprenticeship
• Minimum 4 to 6 years chef experience
• Supervisory experience
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