operations of the kitchen, ensuring the highest quality of food and service. This role involves menu planning seasonal menus.
Financial Management:
Working Conditions:
duties assigned to meet the set standard and qualities. MAIN DUTIES & RESPONSIBILITIES: Support the tasks Ensure the highest standards and consistent quality in the daily preparation and keep up to date with you Preparing food of a very high standard and quality Ensure minimum or no wastage Adhering to correct Assist with OE stock counts Strong leadership qualities Creative in food and menu planning Demonstrate
duties assigned to meet the set standard and qualities. MAIN DUTIES & RESPONSIBILITIES: Support the tasks Ensure the highest standards and consistent quality in the daily preparation and keep up to date with you Preparing food of a very high standard and quality Ensure minimum or no wastage Adhering to correct Assist with OE stock counts Strong leadership qualities Creative in food and menu planning Demonstrate
cost-effectiveness and profitability.
profitability. Quality Control: Tasting and inspecting dishes to ensure they meet the restaurant's quality standards timely and cost-effective procurement of high-quality ingredients. Culinary Innovation Recipe Development: resolving any customer complaints regarding food quality or service. Special Events: Planning and executing
with chefs and kitchen staff to ensure timely and quality food service.
profitability. Quality Control: Tasting and inspecting dishes to ensure they meet the restaurant's quality standards timely and cost-effective procurement of high-quality ingredients. Culinary Innovation Recipe Development: resolving any customer complaints regarding food quality or service. Special Events: Planning and executing
guidance, training, and support to ensure high-quality service delivery.
Customer Service: waste and maintain cost control.
Quality Control: Monitor food and beverage preparation preparation, presentation, and service to ensure quality standards are met, recipes are followed accurately enhance their skills and ensure consistent service quality.
Cash Handling and Reporting: leading a team of service staff, ensuring high-quality customer service, controlling costs, maintaining
hygiene and safety. With a focus on creativity, quality, and presentation, you will contribute to our reputation skills and a passion for creating innovative, high-quality dishes using locally sourced ingredients.
with chefs and kitchen staff to ensure timely and quality food service. Inventory and Supplies: Managing and acting on customer feedback. Quality Control: Monitoring the quality of food and beverages served. Implementing industry trends and best practices to enhance service quality. Training and Development Staff Training: Organizing