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 3 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

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