Duties and Responsibilities.
● Develop and review menus occasionally as will be dictated by the business demands
● Ensure correct costing of menus and manages the food cost as required
● Oversee and conduct departmental meetings
● Facilitate effective manpower planning
● Control departmental budget
● Maintain discipline in the department.
● Manages and follows up on all the maintenance issues.
● Ensure dishes are correctly garnished, of correct portion size and nicely presented through the Ass. Chef
● Conduct performance appraisals and identify staff training needs
● Identify high performers in the department for reward and recognition.
● Oversee departmental trainings
● Ensure that set brand standards and standard operating procedures are followed.
● Providing Weekly Reports to Management
● Ensuring compliance with licenses
● Ensuring delivery of quality goods and services from suppliers and Vendors
● Inventory management; track stock levels of food, supplies, and equipment, forecast needs, and oversee purchasing and receiving of items - supervising duties of the procurement officer.
● Managing Finances; take ownership of budgets and cost control methods to minimize expenses; have an understanding of the monthly profit and loss;
● Address customer needs, comments, and complaints
● Maintain high standards of quality control, hygiene, and health and safety
● Evaluating employee performance, addressing problems, and planning for staff development needs
● Oversee that the billing procedure after a service is handled correctly.
Qualifications.
● Minimum Diploma in Culinary Art Studies
● At least five years experience as a Chef and two as a Head Chef
● Cool, calm, composed and pleasant Flexible in approach of issue and responsible
● Ability to handle simultaneous assignments under pressure
● Good managerial skills
● Excellent kitchen management skills
● Sound understanding of cost management and revenue generation in the kitchen
