Reports to: Executive
(hands on) the Executive Chef in the day to day operation, taking over all
responsibilities (if the situation requires) during his / her absence,
striving for the highest possible guest satisfaction.
Key Measures of
The performance of this role holder will be assessed on the basis of
the achievements made on:
• Quality of food prepared
Hygienic work environment
• Innovation & Creativity
• Team cohesion and leadership
Planning and execution of functions
Operations & Maintenance
preparations for all meal service periods in the outlets and banquet
Monitor and correct the
appearance (condition of uniform) and grooming of all assigned staff.
Together with the
Executive Chef, drive all extracurricular events as per the annual promotions
Control the food cost by
preparing, reviewing, all store requisitions and direct purchases and submit
them for signature and ensure the accurate delivery of goods.
Conduct regular spot
checks on expiry dates of food products.
Prepare all menu changes
and contribute to standardizing the presentation of all dishes.
Ensure that all dishes
leaving the kitchen are of appropriate portion and well presented as per
recipes and presentation standards.
Handle all food transfers
out of the kitchen to other areas and ensure proper documentation.
Participate in meeting
the departments’ revenue budget and exercise the constant control of
operational costs (food, labor, maintenance).
checks (on instructions) to assist the Club in being updated on local
Report any equipment
failures/problems to the Maintenance unit.
Ensure that the standards
required by Law and by Management are maintained at all.
Control day to day
kitchen payroll related documents, prior to their signature and submission to
Be present at the ‘pass’ during
food service times
Conduct open and closing
duties of the kitchen
When opening the kitchen
ensure that you are the first in,
When closing the kitchen
ensure that you are the last out
& Relationship Management
Evaluate the performance
of the assigned team and recommend internal promotions.
Prepare duty schedules in
the kitchen operation.
Handle guest complaints
directly if the situation requires.
Ensure the proper
handling of all operating equipment.
establishing the month end inventory in all areas.
Attend meetings (on
behalf) and conducts daily briefings including banquet activities with all
key personnel if the situation requires, ensuring open communication lines.
confidence, courtesy and an extremely high standard of social skills.
Ensure that the immediate
reliever is well informed about all relevant operational issues.
Prepare and submit timely
reports and information for decision making.
development to keep up with current industry trends.
Be familiar with the
Club’s internal policies and all safety procedures.
Inspect every kitchen,
store and refrigeration daily
Conduct monthly market
Daily tour through the kitchen,
stores and other food production facilities ensuring the highest possible
hygiene and maintenance standards and push for the highest degree in applied
hygiene and food safety.
customer service skills
and Leadership skills
· Good sense
of taste and smell
· Ability to
multitask and adopt to change within a short time
· Clean, with
good hygiene habits
accurate and reliable
problem solving skills
Diploma in Food Production, Culinary Arts or a
Certificate in Microsoft Office Applications
Must have sound knowledge of food production and
Conversant with cost control reports
Knowledge of stock control system
2-3 years working experience in
At least 1 year in a supervisory role in the kitchen