· Assists with the overall management of the kitchen which includes, ensuring that daily checks are done, managing the junior team members and binge accountable for the quality standards of the food being served and ensuring and Municipality standards are adhered to.
· Understands and practice basic food hygine at all times as defined within the compony operational manual , which includes the maintenance of fridges and general equipment cleaniliness, to maintain a clean and safe working environment at all times.
· Ability to co ordinate the kitchen sections and ensure mis en place and food production is in line with production planning
· Communicate any information to the relevant team members, which includes information on stock levels, best working practices, quality control in accordance with the company standards.
· Ensure that all food preparation and food levels are consistent with quality and quantity standards, by conducting frequent quality checks of dishes to ensure that the kitchen is providing the best service possible
· Control storage of all food items by minimizing spoilage, par levels of stock, daily production lists , waste, and exercising strict portion control to minimize cost impact on the business
· Follow guidelines and standard operating procedures which includes, working in line with set recipes and in line with the DDD to ensure that a consistent level of service is provided.
· Assists in maintaining the database in line with the finance inventory system (MYI system) to ensure that the ordering and receiving procedure meets the culinary operation’s demands
· Trains junior employees on standard operating procedures detailed in training plans which includes, correct use of machinery and equipment, regular cleaning methods and monitoring the deep cleaning schedule to ensure that the kitchen is in line with stringent audit requirements.
Perform other duties as requested by the Line Manager.
