Description:
Duties:Assist the Executive Chef in Planning and organising day to day operations of the Restaurant
Staffing and scheduling of the associates and allocation of duties to ensure the maximisation of associate productivity and minimise payroll costs.
Create a work environment that is high in employee morale and provides constant learning & development.
Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.
Recruitment and Performance Appraisal & Management of associates in the department.
Develop & implement the annual plan using the established framework, linking the departments objectives to the units overall strategy.
Manage and lead associates to ensure maximum productivity.
Control wastes and losses and keep them to a minimum.
Ensuring high standards of hygiene & safety are adhered to
Ensure that all the quality and quantity standards of food preparation & presentation in the restaurant are adhered to.
Assist the Executive Chef and the outlets chefs in developing and standardising new recipes for the outlet.
Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost.
Coordinate with the purchase department regarding procurement of various items
Monitor adherence to safety, hygiene and cleanliness standards.
Assist the Executive Chef in the area of food festivals, menu planning & pricing.
Work closely with the Purchase Manager for developing Standard Purchase Specifications for various items.
Ensure good physical upkeep, condition of equipment and utensils in the kitchen and coordinate with the Engineering department for the repairs and maintenance.
Ability to work within pre-established budget.
Ensure he / she is present during peak hours to ensure the highest quality of products.
Ensure through regular monitoring of GSTS and constant guest feedback, prompt, efficient and accurate service to all guests along with the best quality products.
Review the monthly business reports of the hotel, specifically F&B report and assist the Executive Chef in developing a work plan.
Address any grievance and counselling issues among the department staff.
Stay informed about the new developments in the world of Indian cuisine, cooking techniques, kitchen equipment
Conduct daily briefings with associates and update / inform them on daily events in the hotel.
Conduct monthly hygiene meetings and circulate the minutes.
Relieving the Executive Chef & Executive Sous Chef main kitchen in his / her absence.
Ensures checklists and SOPs are drafted & implemented in the department.
Ensures that you work in a safe manner that does not harm or injure self or others.
Involved with Health & Safety within the department.
Continuously endeavour to improve the departments efficient operation, a
09 Jan 2026;
from:
gumtree.co.za