Roles and Responsibilities
The following are the roles and responsibilities for this role;• Overall responsibility for daily operations in the kitchen• Liaising with kitchen staff for food orders• Maintaining or raising the profit margins on food• Liaising with suppliers for food orders and purchase• Producing menus and new dishes• Managing, training and recruiting cooks• Manage and work closely with other cooks, create menu items and determine food inventory needs.• Ensure the kitchen and its output meets all regulations, including sanitary and safety guidelines.• Take part in the creation of recipes and the preparation of advanced items, while assigning less complicated tasks to cooks. • Making sure food is of the right quality and price and is produced on time• Managing stocks of food• Controlling a budget and keeping accurate records• Managing health and hygiene procedures• Organising the staff duty roster.• Recruiting, training and developing staff.• Ensure continued efficiency of the kitchen and production of consistent, quality food.
COMPETENCIES:• Kitchen Management: Menu planning, food costing, Inventory control, food sanitation and kitchen management.• Leadership Skills: Good administration, leadership and customer service skills.• Attention to details: Must have eye for details and be able to verify the correctness or error of orders and/or recipes.• Competency in handling large and small volumes of food preparation.• A hands-on team player with a positive attitude and customer 1st mindset.Mindful of food quality, food portioning and food presentation at all timesSKILLS:• Decision Making Skills.• Energetic, creative, Committed and Team Player• Negotiating Skills• Leadership Skills • Good planning and organizing skills • Language skills – ability to speak and write in English • Ability to work under stress • Ability to multi-task and work independently• Excellent cooking skills• An understanding of produce and ingredients• The ability to write menus that are both creative and profitableQualifications:• Minimum of Diploma in Catering and Hotel Management or Food Administration or equivalent training certificate a tertiary institution or a reputable catering institute• Health and safety and food hygiene certificate • Four to seven years experience preferably in similar industry and capacity.• Experience supervising personnel.
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