Job description

•In conjunction with the Executive Chef and Executive Sous Chef plans activities, promotions and menu implementations according to the annual marketing plans.
•Ensures that all designated action points from daily briefings or monthly operational meetings are being followed by the individual s concerned.
•Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
•Assists the Executive Chef in compiling the annual marketing plans and budgets.
•Ensures disciplinary and grievance procedures are adhered to and followed.
•Be constantly aware of customers’ expectations, which are adhered to and followed.
•Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
•Find ways to improve the efficiency of the operations which will benefit our clients.
•Assist the Executive Chef in improving the food cost through strategic purchasing, without negatively affecting predetermined quality standards.
•Constantly strive to reduce energy consumption within the kitchen.
•Checks the outlet operation during all service periods taking necessary action to correct any deviation from quality standards.
•Conduct weekly equipment maintenance checks and stewarding cleanliness issues & follows up on deficiencies in a timely manner.
•Plans, coordinates and supervises all menu implementations in a timely manner with recipes, photographs & staff training.
•Foster positive thinking and motivation with peers & subordinates by giving active assistance on more efficient ways of running the kitchens.
•Assist in the preparation and control of daily and weekly market lists.
•Conducts daily outlet tours to observe operational standards and difficulties and follow them up with the Executive Chef.
•Prepare weekly work schedule for his subordinates.
•Create and develop new dishes and recipes by keeping up with the latest market trends.
•Constantly strive to improve kitchen operating procedures.
•Relate guests’ comments, positive or negative, to the Executive Chef and take corrective actions where necessary.
•Be fully responsible for the labor budget of the kitchen department.
•Propose and initiate when approved, new services and products for our guests.
•Perform any other reasonable duties as required by the department head from time to time.
•Co-operate with the company to achieve compliance with FLS legislation
•Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk
•Read, understand, and implement the relevant sections of the FLS Policy
•Sign the Employees' Declaration having read and understood the relevant sections of the FLS.
•Not promote or participate in horseplay, pranks, or practical jokes, which may result in an accident or injury
•Not intentionally or recklessly interfering with anything provided in the interests of safety
•Make careful use of safety equipment, such as gloves, goggles, aprons, overalls, shoes, and so on
•Return safety equipment to its designated storage area after use, and reporting any equipment damage to the supervisor
•Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines
•Not undertake any activity which compromises their personal FLS, or the FLS of others
•Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department.