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.
