Job Description

1. Foster positive thinking and motivation with peers and subordinates by giving active assistance and advice on more
effective ways of running the kitchens.
2. Plan in conjunction with the executive chef, activities, promotions & menu implementations according to the annual
marketing plan.
3. Ensure that all designated action points from daily briefings or monthly operational meetings are being followed up
on.
4. Ensures that positive working relations with non Food and Beverage departments are fostered giving co-operation
at all times.
5. Be aware of and comply with all legislation affecting the operation, including licensing regulations, health
regulations and fire and safety regulations.
6. Assist the Executive Chef in compiling the annual marketing plans and budgets.
7. Ensure disciplinary and grievance procedures are properly adhered to and followed.
8. Be constantly aware of customers’ expectations, which are adhered to and followed.
9. Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and
kitchen utensils in the assigned section.
10. Is responsible to monitor food expiry dates at the end of each month
11. Find ways to improve the efficiency of the operations which will benefit our clients.
12. Assist the Executive Chef in improving the food cost through strategic purchasing, without negatively affecting pre
– determined quality standards.
13. Constantly strive to reduce energy consumption within the kitchen.
14. Checks the outlet operation during all service periods taking necessary action to correct any deviation from quality
standards.
15. Conducts weekly equipment maintenance checks & stewarding cleanliness issues & follows up on deficiencies in
a timely manner.
16. Plans, co-ordinates and supervises all menu implementations in a timely manner with recipes, photographs & staff
training.
17. Assist in the preparation and control of daily and weekly market lists.
18. Conduct outlet tour to observe operational standards and difficulties and follow them up with the Executive Chef.

19. Prepare weekly work schedule and annual vacation plans for his subordinates.
20. Create and develop new dishes and recipes by keeping up with the latest market trends.
21. Constantly strive to improve kitchen operating procedures.
22. Relate guest comments, positive or negative, to the executive chef and take corrective actions where necessary.
23. Be fully responsible for the labour budget of the kitchen department.
24. Propose and initiate when approved, new service and products for our guests.
24. Perform any other reasonable duties as required by the department head from time to time

25. Reporting to the executive chef, this position is responsible for Chef de Partie's, Demi Chefs and Commis Chefs.