MAJOR DUTIES AND RESPONSIBILITIES
Kitchen Operations and Management
1. Manage all internal stakeholders: both, other departments within the organization
who deliver services to the kitchen department and units.
2. Conduct constant review on the product range to ensure that all key quality
standards are maintained
3. Delegate as appropriate actions and programs to sous chef, kitchen supervisor and
subordinates to accept responsibility and meet clearly defined goals and objectives.
4. Ensure strict compliance with all relevant Hygiene and Safety legislation and
requirements across all kitchen outlet and departments
5. Work closely with Sous Chef to ensure that the organization and kitchen standard
with regard to safety and hygiene is practiced and met
6. Manage the Health & Safety and Food Hygiene, ensuring there is strict compliance
with all legislation
7. Collate and disseminate food safety alerts when appropriate and be responsible for
ensuring departmental compliance with the group health and safety policy
8. Responsible for maintaining and helping enforce the agreed brand standards for
each kitchen unit by conducting and managing monthly audits with the Sous Chef
9. Liaise with the Operation and Marketing team to collate and respond to all customer
correspondence, ensuring this is communicated to the entire Food and Beverage
team, where appropriate
10. Teach preparation according to well defined recipes and follow up and discuss ways
of constantly improving the cuisine at the property
11. Assist and work closely with Sous chef regarding employee positions and scheduling
determine appropriate replacement to fill gaps and duties in employees' absence
12. Provide guidance and direction to subordinates, including setting performance
standards and monitoring performance
13. Display exceptional leadership by providing a positive work environment, counsel
employees as appropriate and demonstrate a dedicated and professional approach
to management
14. Effectively provide proper direction and delegation for all day-to-day operations in
the kitchen department and units.
15. Needs to be conversant in latest trends in food nutrition for target audience and
customers and contribute to the ongoing nutritional developments
Culinary Research and Development
1. Assist in the planning and implementation of new ideas and menu specifications
each season leads stage gate process for product development, from concept
through production
2. Work closely with Operations and Marketing Manager to ensure new culinary
products fit with organization needs/guidelines and are at the highest quality
3. Research and must be up to date with product details of competitors and consumer
trends, which may include visiting these locations and writing reports of findings.
Present new findings to Senior Management.
4. Collaborate with product development and kitchen operations team to ensure
efficient translation of product formulas while at the same time being able to
coordinate with external culinary advisers.
5. Direct the process of new techniques and technologies that will expand the
capabilities of the kitchen department for further culinary standards
6. Organize and participate in research of food trends, testing of new technologies, and
processes projects under the kitchen department.
7. Define, continuously improve and manage the overall product development process
including new products, product improvements and gross margin improvements;
encompassing product formulation and packaging innovations
8. Help identify product development priorities and timetables and executes culinary
creation sessions and development with external culinary advisors
9. Work with the sous chef to develop and implement strategies for the on-going
improvement of existing product quality and perform other miscellaneous product
development duties as necessary.
Product Procurement, Logistics and Budgeting
1. Source suppliers, estimate costs and ensure all purchases are within budget.
2. Work and develop relationships with external suppliers to ensure the best
reputation within the industry.
3. Maintain the F&B Management invoices and journals, manage and monitor
expenditure associated with kitchen equipment repair, manage the asset register
and assist in budget setting each year for the department
4. Order equipment within financial constraint, invoice querying and establishing a
positive relationship with the Accounting and Finance Department
5. Consistent coordination with different Departments such as accounting, supply chain
and operations to ensure delivery and output of highest quality product, and the
highest financial return.
6. Maintain consistent planning and coordination with supply chain team to ensure
that suppliers deliver to stated agreements and quality of products.
7. Work closely with the Operations and Supply chain Manager to ensure correct stock
levels are available from Head Office distribution area, to further enhance
operational efficiency of outlets
8. Consistently review product reports and status, to ensure products are delivered by
supplier and commissary kitchen.
9. Continually seek opportunities, often in conjunction with suppliers, to reduce overall
costs and improve quality of product in assigned categories.
SUPERVISORY RESPONSIBILITIES
The Head Chef directly supervises the Commissary Supervisor and the Sous Chef. He holds
general supervision over Chef De Partie of all outlets.
