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Duties & Responsibilities
To ensure that all menus are constantly updated, and calculated correctly paying special attention to seasonal availability.
To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of dishes. – To ensure that all statutory hygiene requirements are diligently followed.
To constantly update your knowledge and skills for the good of the establishment_
Maintenance of all control systems / programmes
Assist in all aspects of purchasing, food preparation & presentation
Menu design, planning & implementation
Conduct administrative duties & meeting set deadlines of both company and its client.
Maintaining 5-star service standards as set by the company and its client
Effective planning of Sous &Junior Sous Chef rosters, complementing business levels and service level agreements. Assisting with the monthly reporting on all food outlet performances.
Maintain sound financial controls and that it is monitored and checked on a daily basis.
Assisting with drafting and implementation of departmental strategies, profit improvement plans& promotions Effective management of Employment Relations within the work place.
Purchasing and ordering tor all food outlets – daily, weekly & monthly following all policies and procedures set by the company
Skills and Competencies Initiative & Committed Organizing & Planning Skills
General Admin & Management skills
Great Timekeeping Skills Production Driven
Financial management skills
• Relevant tertiary qualification and/or equivalent in the food industry
• Minimum of 4 years management and professional cookery experience – Essential
• Driver’s license
• Training background
• Fine dining skills. Strong in kitchen and functions – Essential
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