Objective: To prepare, cook and present food quickly and efficiently. To ensure the smooth running of the kitchen.
Responsibilities:
Manage the opening and closing of the kitchen.
Prepare, cook and present food to company specification.
Keep the kitchen clean, tidy and hygienic at all times.
Work safely around kitchen equipment and monitor and deal with any maintenance issues.
Ensure stock counts are accurate and completed on time.
Maintain accurate food ordering and stocking levels, including kitchen materials, to meet customers expectation.
Assist in delivering financial targets set for the house.
Manage wastage through portion control and records.
Train and develop staff to assist in kitchen duties.
Keep up to date with new products, menus and promotions.
Adhere to company policies and procedures and licensing laws.
Be involved and contribute at al team meetings.
Carry out instructions as given by management and Head office.