Duties:
 
Generating revenue and cutting costs
Controlling weekly orders
Waste and Breakages Management
Ensuring the kitchen works as a team
Training new & current staff members and educating them on the menu
Act as the Leader in the Kitchen
Generating revenue and cutting costs
Ensure that all orders are within the budget
Creating new menus and recipe development  
Ensure smooth running of service and quality of food
Maintaining high standards at all times.
Ensure that the kitchen is clean and up to standard
Looking after all equipment and company property
Be aware of and understand the Company policy in respect of sourcing ingredients and ensure all chefs and kitchen staff understands and employ these policies
The effective use of company documentation ensure that all relevant control procedures are in place
Manage the agreed food cost targets
Record and maintain accurate pricing data
Recommend and promote new menu ideas and special food events
Ensure the entire kitchen team are aware of their responsibilities in respect of health and safety
Ensure that the company food hygiene management system is in place and fully understood
Undertake regular audits of all areas within the kitchen and storage
With the support of the Management Team equip all members of the kitchen team with the necessary skills and knowledge to enable them to do their job successfully
Maintenance reporting & following up.
Taking time out to meet & greet guests.
 
Requirements:
 
Grade 12
Professional Cookery Diploma / Degree
At least 5+ years’ experience in a similar environment
Knowledge of different recipes, menus and kitchen equipment, budgets and menu costing 
Knowledge of HACCP standards
Menu planning and pricing skills
Fully computer literate
Excellent cooking techniques and skills
Fluent in English
Excellent time management skills
Able to work under pressure
Well-groomed and well presented