Chef de Cuisine

A. Administration

+ Oversee production all Food required for the Kitchen, events etc

+ Ensure we receive feedback with an open mind and continuously improve daily.

+ Control the daily ordering for Kitchen operations

+ Support Head Chef in creating new menus items with detailed recipes, photographs and cost cards.

+ Supervise and allocate work to staff according to their knowledge and skill level.

+ Ensure kitchen team follows recipes for producing items accurately, and always update them.

B. Cost Management

+ Ensure team to keep the food cost for kitchen within the budget.

+ Prevent wastage of surplus stock without undue sacrifice on food quality.

+ Ensure that the restaurant cost control policies and procedures are followed.

+ Control effective storage and stock levels, while always being cost conscious.

+ Ensure that there is adequate food available.

C. Sanitation

+ Be responsible for the hygiene and cleanliness of all kitchens, food production and food storage areas.

+ Ensure a high standard of food quality safety at all times

+ Maintain and enhance staff grooming and personal hygiene.

+ Keep the Kitchen equipment in good condition at all times to maximize its operating life.

D. Staff Management

+ Create schedule fro all BOH workgroups 

+ Conduct regular communication meetings and briefings with the kitchen personnel.

+ Identify the training needs of kitchen personnel.

+ Ensure that all kitchen personnel follow and understand their job description.

+ Be present in weekly Skylark managers meeting and provide updates and insights

This Job Description is not exhaustive of all job tasks but a guide, and tasks may be added or removed due to changes that may occur in the working environment.