Job Description Responsibilities&Duties Operational Performance To formulate and continually upgrade Standards of Performance, policies and procedures, and production standards pertinent to the efficient operation of the Central Kitchen and store in accordance with Company policy. To ensure a prompt and consistently high standard of repair and maintenance via the Chef de Cuisine, the Store Manager and project dept. To ensure a consistently good standard of food quality, efficient profitability, and presentation. Ensure that the stock management of food is proper and in accordance with the Municipality rules. Recommending improvement of dishes based on Managers and guest feedback To coordinate with other Chefs whenever necessary regarding operational problems To conduct regular meetings and briefings to keep employees informed of policies and procedures, special events and action plans Involve in the setting of all safety rules, emergency procedures, and fire prevention regulations are strictly enforced by employees. Organizing and coordinating the overall operations of the Central Kitchen Ensuring smooth running of all operations Reinforcing Policies and Procedures in Central Kitchen Maximizing productivity by synergizing the scheduling, shifts of all the Stores by rotating the Chefs Solve immediate operational issues Set action plans on hygiene and sanitation based on report from external companies or Municipality Overview of Central Kitchen operations when busy Implement changes decided by management and rollover all Central Kitchen Help Store managers in handling food grievances Interact with guests and handle guest complaints where necessary Cross-check the checklist of Central Kitchen Managing Recipe book and Central Kitchen manuals to be used as a benchmark, identifying changes and updates as and when required Maintaining a ‘hands-on approach’ Central Kitchen on a daily basis to ensure that operational procedures are being properly maintained Overseeing of ‘Special Order/Function’ requests Overseeing the control of inventory levels, stock rotation, and proper display of all Central Kitchen items Control and manage the food cost inline with budget. Check that all food items for storage are covered with the film, dated, labeled Monitoring par the stock of small wares, inventory levels, ensuring breakages are kept to a minimum and ensure availability in the store Oversee the Maintenance, Serviceability and Cleaning of the Central Kitchen Training of the Central Kitchen and Steward staff with a focus on: Maintaining Standards Quality Control CONSISTENCY Hygiene and Sanitation Ongoing use of the Central Kitchen manuals as a benchmark, identifying changes and updates as and when required Stock control of all food items (FIFO) Ensuring that the expiry policy is being implemented and followed strictly Managing Inventory levels to minimize wastage and mark-outs Accurate reporting Food costs Constant monitoring and reporting on changes to the individual menu item costs as caused by the change of ingredient prices Maintaining proper Hygiene and Health&Safety Standards Training of all staff concerned on the proper use and care of equipment Implementing and overseeing a program for the routine maintenance of all Central Kitchen equipment ensuring its serviceability and longevity. Visit the stores regularly and ensure that the products are as per the standard Conduct as per SOP of Central Kitchen and Stores. Other Duties To identify in conjunction with management, Market needs and trends. To provide management with creative ideas to project and enhance the image of the outlet and the company To be fully aware of the Cupagahwa the concept in order to promote the Store towards the public To actively promote through culinary events such as but not limited to (Food exhibitions, culinary competitions, membership in culinary guilds…) To assist in the preparation of the Outlet Food Sales and Marketing plans. To ensure the correct scheduling of chefs to maintain standards of service and efficiency Ensures that high standard of Personal grooming, wearing the correct uniform of all chefs is maintained at all times. To constantly upgrade the company’s policy and procedures. To conduct training courses for new employees and regular 'Refresher' courses for newly hired and existing employees. To conduct Chefs Performance Appraisals, review their general performance; discuss existing performance, areas for improvement and setting up KPIs. To supervise the orientation program for new employees to make sure that they understand the policy and procedure of the company. Scheduled training or development program that may improve personal or departmental standards. Recruitment, Selection and Appraisal of Chefs. Recommend Promotion and the demotion of staff where applicable New Opening staff – (2 weeks of Classroom training) Ensuring that all the Central Kitchen staff is in accordance with Municipality requirements. To have an awareness of the overall business and being able to define and explain the business trend towards competitors and market trend Knowledge of all the equipment’s in use in all Central Kitchen; how to operate them and who to call in case of emergency To be in charge of the Central Kitchen in the absence of Executive Chef. Coordinate with Executive chef and maintenance team to finalize Central Kitchen Plan and functionality Academic&Trades Qualifications Knowledge of specialty cuisines, if required. Prior experience of having worked with standard recipes and knowledge of FIFO techniques Education Requirements Graduate/ Diploma/ Culinary certification Working Experience&Skills Minimum 2 years working hospitality or F&B. Minimum 2 years working experience as head chef Oral fluency in English, ability to read English Job Types: Full-time, Contract, Permanent #J-18808-Ljbffr