Responsibilities Generating revenue and cutting costs. Controlling weekly orders, waste, and breakages management. Ensuring the kitchen works as a team. Training new & current staff members and educating them on the menu. Act as the leader in the kitchen. Ensuring all orders are within the budget. Creating new menus and recipe development. Ensuring smooth running of service and quality of food. Maintaining high standards at all times. Ensuring the kitchen is clean and up to standard. Looking after all equipment and company property. Being aware of and understanding the company policy regarding sourcing ingredients and ensuring all chefs and kitchen staff understand and employ these policies. Ensuring effective use of company documentation and control procedures. Managing agreed food cost targets. Recording and maintaining accurate pricing data. Recommending and promoting new menu ideas and special food events. Ensuring the entire kitchen team is aware of their responsibilities in respect of health and safety. Ensuring the company food hygiene management system is in place and fully understood. Undertaking regular audits of all areas within the kitchen and storage. Equipping all members of the kitchen team with necessary skills and knowledge. Maintenance reporting and following up. Taking time out to meet and greet guests. Requirements Grade 12. Professional Cookery Diploma / Degree. At least 3+ years’ experience in a similar environment. Knowledge of different recipes, menus and kitchen equipment, budgets and menu costing. Knowledge of HACCP standards. Menu planning and pricing skills. Fully computer literate. Excellent cooking techniques and skills. Fluent in English. Excellent time management skills. Able to work under pressure. Well-groomed and well presented. #J-18808-Ljbffr