Employer Description

600 seater restaurant and function venue.

Job Description

Daily meetings with kitchen brigade discussing daily duties and roles.

Staff roster on a weekly and monthly basis.

Stocktaking and weekly orders.

Designing menu specials monthly, seasonal, set menus for functions.

All hygiene and safety aspects as set out by organization are met and daily completed.

Running of service and overseeing the pass to ensure quality is of high standard.

Making sure that all fridges, freezers and storerooms FIFO rules are applied and implemented.

Overall supervision of staff; communication regarding any issues, training, equipment needed and upcoming functions detailed.

Maintaining kitchen equipment as per company standard.

Ensuring kitchen is supervised at all times from start to end of shift.

Ensuring all stock is available as and when needed.

Communication of any problem areas, training needed, broken or faulty equipment.

Staff training as per company standards.

HR policies and procedures are adhered to and to discipline staff should the need arise.

Weekly and monthly reports to Owners as per company requirements

Qualifications

Culinary diploma preferred.

Skills

Exceptionally strong Kitchen Manager required to oversee a staff of 22. Must have at least 5 years experience in similar position ideally within large restaurant. Strong leadership skills. Ability to work in a busy pressurised environment. Ability to fully manage the kitchen. Able to work the necessary restaurant hours. Own transport essential.

Benefits

N/A

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