Reports to The Executive Chef

• Coordinating the entire kitchen operations from overseeing branch requisitions, timely delivery of the requested items to timely preparation and presentation of quality dishes to the guests
• Ensure recipes and food prep methods are followed by cooks at all times to maintain consistency in quality
• Ensure that all our storage facilities and other equipment are properly utilised, cleaned and kept.
• Coordinate daily, weekly and monthly stock take
• Work with the Head Chef during menu revision
• Visit the customers on the table for quality check and customer service purposes
• Responsible for ensuring an outlet product Quality and Standard before the product gets to the customer.
• Ensure smooth operation during shifts by ensuring allocated shift tasks are performed
• Respond to customer complaints, resolving them promptly and taking the necessary action
• Taking corrective actions, reporting and resolving all food issues to the management
• Ensures that the kitchen is properly cleaned on a regular basis , food is disposed of properly and the kitchen meets all sanitary standards.
• Ensure the Health and safety dress code is adhered to across all branches
• Responsible for orienting, training and coaching and evaluation of new kitchen staff
• Ensure that the (HACCP) is adhered to on a daily basis by all members of staff.
• Ensure that all kitchen staff adhere to the set company policies.
• Keep the Head Chef fully informed of all rising issues, negative and positive, unusual matters of significance, promptly taking corrective actions where necessary.
• Understand the need for training and development of all individuals and take a proactive approach in training employees on their responsibilities, recipe knowledge, health and safety food hygiene.

Qualifications

• Degree or a Diploma in culinary arts
• HACCP & hygiene Training
• Over 3 years experience in a supervisory role preferably in a high volume restaurant/hotel