Required Knowledge, Skills, and Abilities
In collaboration with the Executive Sous Chef, develop outlet objectives and deliverables in line with the culinary strategy:
Facilitate the communication and implementation of culinary deliverables for the outlet
Provide clear delegation of authority and accountability for deliverables.
Manage and allocate people and operational resources.
Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit.
Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property.
Put in place staff scheduling and duty allocations to ensure coverage.
Handle shift briefings/handovers/shift reports.
Manage the preparation of mise-en-place.
Complete opening and closing checklists.
Interact and be present on the floor during service to ensure food quality and presentation in line with standards.
Handle any special requests, special requirements, recommendations, concerns, resolution of complaints, issues experienced during service etc.
Manage staff appearance and kitchen appearance/functioning of equipment and systems for the outlet.
Report and resolve any issues experienced.
Monitor the cleanliness and hygiene of the kitchen before, during and after service.
Keep up to date with regards food products, trends and cooking methodologies.
Collaborate with the Executive Sous Chef to complete the planning for the Budget and forecasts for the outlet.
Motivate and manage Capex requirements for the outlet.
Authorise spend in line with budget.
Food recipe � All menu item food recipes to be documented, updated and captured into the system MC or IFS to ensure accurate food theoretical.
Manage the conducting of accurate stock takes for the outlet in line with Company
Report on any variances for the outlet
Produce a 10-day/20-day and monthly food cost report
Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures.
Identification of employee training needs.
