Employer Description
Premium 5 star Hotel group, located in Sandton
Job Description
Your daily roles and responsibilities will be the following:
Assist in the executive chef maintaining and improving standards in the kitchen. Set up the kitchen prior to service and prepare kitchen mise-en-place. Advise management of possible improvements to all aspects concerning the kitchen, including service and staff conditions. Ensure that sufficient stocks of all materials are being kept and stored under the correct conditions. Liaise with management daily regarding special requirements, VIP’s, functions. Ensure that all Invoices get passed to Accounts department for payment. Ensure tightest control over kitchen security.
Assist Ops Manager in controlling operating equipment, and assist also in preventative maintenance in the restaurant. Ensure that the kitchen is set up and ready for service. Ensure that the front of house staff have enough stock and equipment. Regularly check for maintenance requirements and follows up. Ensure that all equipment is in working order. Any faulty or damaged equipment must be reported to management immediately.
Discipline of staff through liaison with the Executive Chef and OPS Manager. Ensure all staff are aware of availability of products. Directly supervise and co-ordinate the activities of grillers, bakers, salad makers, pasta chefs, scullery including the production and management of rosters. Ensure that attendance registers are kept daily and that any absenteeism is reported to management without delay.
Check food presentation and temperature to make sure of its quality. Ensure that you adhere to the Quality Management System of the restaurant. Ensure quality by good portion control and pleasing presentation of dishes. Health and hygiene, Ensure a “clean as you go” discipline is adhered to. Ensure staff maintain standards of hygiene and cleanliness in all kitchen areas.
Ensure that all statutory hygiene requirements are diligently followed. Ensure kitchen area, fixtures and fittings are clean and hygienic. Maintain a high standard of personal hygiene and appearance. Ensure that you and your staff uniforms are clean and in a good state of repair. Report any suspicious persons or packages to management immediately. Ensure staff wear protective clothing where necessary. Guest Service. Following up on guest satisfaction and to maximize profitability of designated areas of responsibility. Promote guest satisfaction through a high standard of efficiency and courtesy. Do your utmost to ensure Restaurant standards of service are maintained, Zero tolerance on guest complaints, Responsible for adhering to the Occupational Health and Safety Act (No 85 of 1993).
You may not make any policy changes without the approval of the OPS Manager / Executive Chef / General Manager. You may not make statements to the press. Maintain and improve standards in area of responsibility. Successfully performs job requirements within all levels of the responsibilities of the position. Makes an effort to gain knowledge through, education, and specialized training.
Maintains current knowledge about changes in policies and procedures. Stays abreast of new products and equipment relating to our field of work. Constantly update your knowledge and skills for the good of the establishment. Attend all training sessions as dictated by head office. Know all items on the menu and the ingredients and method of preparation of each.
Qualifications
- Matric
- Chefs Diploma
- Health and Safety
- Drivers License (Would be to your advantage)
Skills
Minimum 5 years’ experience. Ability to operate email, Micros, Materials Control and Opera to source necessary information. Establishes a systematic course of action for self or others to ensure accomplishment of a specific objective. Sets priorities, goals, and timetables to achieve maximum productivity. Understands key developments in area of expertise that may affect the business. Understands business dynamics.
Benefits
- Medical aid contribution
- Provident fund
