📁
Vocational
💼
Hospitality
📅
170001N1 Requisition #
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Job Purpose

To efficiently manage and supervise all kitchen operations in the outlet to ensure high standards of food quality, health and hygiene

Job Requirements

Education/Certification and Continued Education

Graduate in a relevant technical or business related discipline
Years of Experience

6 to 8 years relevant experience
Tertiary qualification in Hotel Management

Essential Roles and Responsibilities

Functional Roles and Responsibilities

Monitor compliance of local laws and company policies relating to hospitality/food industry and ensure outlets adhere to and operate to the strict statutory requirements and established health , hygiene and safety policy and standards
Monitor food quality and consistency to ensure food presented is of highest quality and standard as per the agreed menus & standards.
Supervise daily food production operations to ensure it is in accordance with the Municipality standards and compliant with any Government related food handling regulations.
Monitor stock levels to maintain optimum efficiency and ensure efficient turnaround of perishable stock within the permissible time frame.
Constantly review stock levels to ensure adequate food stock is on hand and in line with company par levels.
Ensure complete and thorough knowledge of usage of all kitchen machinery and equipment.
Acknowledge and address all customer feedback through management to ensure maximum customer satisfaction
Support the Executive Chef in creating food menu cycles within brand parameters to be introduced whenever restaurant menus are agreed to change, ensuring that those cycles are up to date with the latest culinary trends within the market.
People Management Roles and Responsibilities

Provide leadership and direction to subordinates towards the achievement of goals and objectives.
Guide and motivate subordinates to enhance performance and produce quality work, and ensure that they are continuously developed for higher level roles.

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