Job Description

Job Description

Job Description

Overall Scope and Responsibility:

To be responsible for all aspects of managing the kitchen ensuring quality preparation of all menu items and proper handling of food and labor costs at the restaurant.

Main Duties:

Operational

1. Assist and work closely with all other department Heads in the Company as needed.
2. Review daily activities, house-count, forecast covers, purchases, events/catering activities.
3. Establish the day's priorities and assign production and prep task to staff.
4. Review daily special and offer feedback to Sous Chefs.
5. Review schedules, assignments and anticipated business levels, changes, and other information.
6. Develop and maintain training courses for restaurant staff as needed.
7. Ensure that the recipe book and photographs are current (create if needed).
8. Develop new concepts and menu creations.
9. Monitor and handle guest complaints and ensuring guest satisfaction.
10. Maintain proper storage procedures.
11. Assist events/catering with the developing of special menus for functions.
12. Review sales and monitor food cost.
13. Review payroll reports and control labor cost.
14. Assist in onboarding, offboarding, and recruiting staff as needed.
15. Take fisical inventory.
16. Ensure the staff prepare menu items following recipes

General

1. To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Company's policy on Fire, Hygiene, Health and Safety.
2. To always work to the best of your ability
3. To be financially aware and aim to strive for a successful profitable business.
4. To report for duty punctually following the correct clock-in procedures.
5. To be groomed and dressed as stipulated in the staff handbook including always wearing the correct clean uniform.
6. To maintain a good rapport and working relationship with all staff.
7. To be fully aware and cooperate with all the security policies.
8. To always handle guest and employee inquiries to the best of your ability in a courteous and efficient manner and report guest complaints or problems to supervisors or managers on duty.
9. To always provide and maintain the highest possible service standards to our clientele
10. To never be under the influence of drugs or alcohol when on duty.
11. To be familiar with the emergency procedures of the hotel.

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