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Duties & Responsibilities<br><br><ul><li>To ensure that all menus are constantly updated, paying special attention to seasonal availability.</li><li>To ensure that all menus are correctly calculated to ensure maximum gross profit.</li><li>To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of dishes.</li><li>To ensure that sufficient stocks of all materials are being kept and stored under the correct conditions.</li><li>To liaise with management daily regarding special requirements, exec functions, etc.</li><li>To ensure that all statutory hygiene requirements are diligently followed.</li><li>To ensure that maintenance problems are promptly reported.</li><li>To ensure that attendance registers are kept daily and that any absenteeism is reported to management without delay.</li><li>To ensure that all documents are passed to management immediately for processing.</li><li>To ensure that all staff are dressed correctly to satisfy statutory requirements as well as enhancing the image of the establishment.</li><li>To constantly update your knowledge and skills for the good of the establishment.</li><li>To assist with regular stocktakes as and when required.<br><br></li></ul>Skills and Competencies<br><br><ul><li>Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.</li><li>Be able to reach, bend, stoop and frequently lift up to 20kg,</li><li>Be able to work in a standing position for long periods of time (up to 9 hours).<br><br></li></ul>Qualifications<br><br><ul><li>A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.</li><li>Relevant tertiary qualification and Associate Culinary Degree / or recognized in service training.</li><li>At least 6 months experience in a similar capacity.</li></ul>
