organizational policies and standards are adhered to by all staff in the department ensure availability of ingredients including assignments, time schedules and vacations of staff Maintain excellent intradepartmental communication executive chef Staff raining Provide constant on –the –job training and coaching to all the staff in the department employees. Organize and distribute daily work on each staff according to his position Prepare the daily requests cleanliness for his section hand to hand with the staff Prepare, cook and portion meals with his team Proper
organizational policies and standards are adhered to by all staff in the department ensure availability of ingredients including assignments, time schedules and vacations of staff Maintain excellent intradepartmental communication executive chef Staff raining Provide constant on –the –job training and coaching to all the staff in the department employees. Organize and distribute daily work on each staff according to his position Prepare the daily requests cleanliness for his section hand to hand with the staff Prepare, cook and portion meals with his team Proper
compliance Rostering staff Customer service Inventory management Recruiting and training staff Controlling operational Planning Menus Appraising staff performance Monitoring inventory levels Supervising staff Developing budgets reviews effectively Hires and trains restaurant staff Restaurant marketing strategies Coordinating daily Attention to detail Interpersonal skills Multitasking Staff management Financial Management Positive attitude Organization Restaurant management Supervising staff Team building Ability to multitask Adaptability
Guest Relations skills
Exceptional Guest Relations skills Ability to manage staff Understanding and ability to manage the different lodge Managing, Overseeing and Disciplining Staff Staff training and development Assisting the marketing and Head Office Staff Management Wage costs and staff welfare Staff discipline Staff training MR - MR
of duties including planning menus, training new staff, and recording inventory. The Sous Chef is responsible involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that hygienic conditions Assisting and directing kitchen staff in meal preparation, creation, plating and delivery general running of the kitchen. Managing the kitchen staff, including setting the rota, and handling disciplinary and functioning Ensure staff have required utensils Ensure all kitchen staff is wearing the correct uniform
proper training for staff and take corrective action as needed. Continually develop staff to regulate café other services. Offering product knowledge for staff when necessary. Managing the guest relations by equipment, and performance. Monitor the actions of staff and customers to ensure that safety standards and Guest Relations Maintenance Communications Training Staff Provide supervision and support. Responsible for kitchen and serving staff. Maintain an efficient team of employees, help with improving staff work ethics and
and GP% targets, including motivating staff to do so Managing staff including discipline and work rosters are in place for staff development and to maintain and carry out regular structured staff meetings at the productivity and profitability Performance evaluation of staff REQUIREMENTS: Restaurant and Fast-Food Service experience
and GP% targets, including motivating staff to do so Managing staff including discipline and work rosters are in place for staff development and to maintain and carry out regular structured staff meetings at the productivity and profitability Performance evaluation of staff REQUIREMENTS: Restaurant and Fast-Food Service experience
cleanliness of the staff (No jewelry, nail polish, watches etc)