Job Purpose
Responsible for the management of the kitchen operations and team within an area of the business unit (including a range of restaurant outlets and / or banqueting operations), with specific regard to:
maximising revenue potential in specific outlets
improving of standards of operation (including health, hygiene, safety and environmental standards)
provide recommendations for innovative culinary products; enhancements and production
control of kitchen operating equipment and stock
control of kitchen spend and wastage
team management
implementation of culinary operational efforts to achieve the unit's strategies and objectives
Key Performance Areas
Duties and responsibilities include
Delivered Culinary Plan & Results
In collaboration with the Executive Sous Chef, develop outlet
objectives and deliverables in line with the Culinary strategy
Facilitate the communication and implementation of Culinary deliverables for the outlet
Provide clear delegation of authority and accountability for deliverables
Manage and allocate people and operational resources
Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit
Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property
Shift Management
Put in place staff scheduling and duty allocations to ensure coverage
Handle shift briefings / handovers / shift reports
Manage the preparation of mise-en-place
Complete opening and closing checklists
Interact and be present on the floor during service to ensure food quality and presentation in line with standards
Handle any special requests, special requirements, recommendations, concerns, resolution of complaints, issues experienced during service etc.
Manage staff appearance and kitchen appearance/ functioning of equipment and systems for the outlet
Report and resolve any issues experienced
Monitor the cleanliness and hygiene of the kitchen before, during and after service
Reporting
Completes shift reports
Produce a 10-day / 20-day and monthly food cost report
Contributes to month-end financial reports for the outlet (Budget vs revenue, food cost, etc)
Audit food safety standards to ensure outlet compliance with relevant legislation regulations
Culinary Standards & Governance
Conduct maintenance and hygiene inspections in all areas of the kitchen
Monitor health, safety, hygiene and environmental elements in the outlet
Manage the control and storage of stock and operating equipment as per SOP for the outlet
Investigate variances / discrepancies and take necessary action to correct
Monitor Culinary standards and processes
Control waste for the outlet
Work with internal stakeholders (maintenance, finance, PBE, and security) to identify risk areas and address these
Financial Control
Collaborate with the Executive Chef to complete the planning for the Budget and forecasts for the outlet
Motivate and manage Capex requirements for the outlet
Authorise spend in line with budget
Food recipe - All menu item food recipes to be documented, updated and captured into the system MC or IFS to ensure accurate food theoretical.
Manage the conducting of accurate stock takes for the outlet in line with Company process. Report on any variances for the outlet
Report on staffing and productivities
Monitor departmental leave liability
Check all outlet staff wages / spend are in line with budget as a % of revenue; maintain productivity ratios of performance for line staff
People Management
Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
Manage productivities and payroll costs for the outlet
Identification of employee training needs
Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
Manage employee relations within the department
Staff communication and motivation
Performance contracting, reviews and development
Provides resources and removes obstacles to performance
Recruit and resource for talent for positions within the department
Onboarding of new staff members
Stakeholder Relationship Management
Liaise with F&B on food and beverage offering, menus and services in the various outlets
Inform and update staff on objectives, shift information, VIP information, changes in regulations and the business requirements
Communicates department's objectives, standards and operating procedures to internal and external service providers as per SLA
Job Requirements
Education
3-Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level
Membership with South African Chef's Association and other relevant culinary accreditation
Experience
5-6 years experience and track record in a similarly graded hotel / restaurant kitchen environment of which at least 2 years experience must have been as a chef de partie
Demonstrated ability to make use of intermediate computer skills
Skills and Knowledge
Core behavioural competencies
Decision-making - use of initiative
Learning - training; coaching; staying abreast of industry developments
Implementing and co-ordinating - organising people; non-people resources
Numeracy and calculation skills
Analysing and diagnosing - numerical information; trends in data
Problem-solving
Making fine judgements through the senses viz colour, taste, texture
Technical/proficiency competencies
Knowledge
Food Costing
Culinary Product Knowledge
Kitchen Operational Management
Labour legislation
Environmental and sustainability standards
Skills
PC skills
Coaching
Cooking methodologies