You will:

• Supervise all staff in the kitchen, also keep watch over FOH and report. anything to FOH Manager
• Estimate stock usage and place food orders, while keeping costs down.
• Assist other restaurant departments when needed, namely the Gondola Front of House.
• Resolve customer complaints regarding food quality.
• Supervise cleaning, to ensure hygiene safety standards are upheld.
• Food production and portion control.
• Stock takes, Portion control to be implemented.
• Keeping all stock levels at an acceptable level, so no stock shortage.
• Maintain and change recipes as and when necessary.
• Control Time sheets, for payroll purposes.
• Budget tracking to ensure it stays within limits.
• Complete all necessary checklists for admin staff.
• Schedule staff according to peak times.
• Food cost – Compare with Procurement average pricing of goods bought to find relative and market related sales pricing for menu Items and implementation on the Point of Sale.
• Managing staff time keeping on the Point of Sale, creating users and revising timekeeping, submitting on time.
• To attend Management Meetings as required.