Job Description

Purpose of job:

To manage a brigade of chefs whilst maintaining exceptional standards and adhere to good Health & Safety and Food Safety practices

Responsible for:

Full management of the Kitchen operations with the Head Chef/Kitchen Manager.

MAIN AREAS OF RESPONSIBILITY

DELIVER OUSTANDING PRODUCT AND SERVICE QUALITY

Be able to prepare all food items required for service to the correct specification, quality and presentation consistently, every time. Have a complete knowledge of all recipe specifications and preparation/cooking procedures with regards to specified sections. Adhere to all recipe specifications at all times, including those for customers with allergies and gluten free requirements. Produce food items within the required service time. Have full knowledge of new products and specials. Follow communication from Executive Chef/Manager on Duty to ensure all catering, hot and cold counter dishes are prepared appropriately. Actively minimize spoilage and wastage, ensuring the freshness and suitability of all products used by the section through proper storage. Exercise accurate portion control. Be able to set up the sections efficiently and completely, as required. Keep section and refrigerators clean at all times in accordance with the cleaning schedule and any reasonable management request. Empty trash bins when required, ensuring appropriate health, safety and hygiene practices are followed.

HEALTH AND SAFETY

Keep the kitchen sections clean, safe, and hygienic at all times. Follow correct practices with dangerous machinery, as appropriate for the section. Report any malfunctioning or unsafe equipment immediately to a Manager. Comply with all Company procedures, particularly food hygiene, health and safety and licensing legislation. Restock using FIFO (First In First Out) and follow Afrikana`s standards with regards to product placement in the fridges/walk in. Be familiar with appropriate Department of Health requirements. To work in a safe manner at all times. If requested, complete due diligence diary entries.

FINANCE AND ADMINISTAION

Ensure sufficient food pars, minimizing spoilage and recording all wastage. Establish a practical, methodical, and effective approach when customer orders come through the iiKO system. Check deliveries by suppliersand reject any unacceptable items. Follow the opening, closing and handover checklists to support continuity in the Restaurant. Deliver food costs

HUMAN RESOURCES AND TRAINING

To proactively attend relevant training courses, be responsive to all training provided and implement learnings in the Restaurant. Act as a role model to all new employees, by showing a positive approach to teamwork through excellent team support and communication. Support the training of new trainees. Attend department and restaurant meetings when required. Have a positive approach to communication with all departments.

GENERAL

Take ownership for all tasks, duties and responsibilities assigned to you, ensuring they are successfully completed, in a timely manner, to the required standard. To always be positive and take a hands on, proactive approach to the job role. Communicate with any customers and the team in a friendly, courteous, and professional manner at all times. Communicate any potential problems to the Executive Chef or Sous Chef. Ensure you are always acting as a team player, seeking out opportunities to support your colleagues and maintain standards in the Restaurant. Maintain cleanlinessof the kitchenat all times. Adhere to all company rules and regulations and procedures. Actively comply with all reasonable requests or communications from a Manager on Duty.

PERSON SPECIFICATION

Required:

Have an enthusiastic demeanor. Have attention to detail and a focus on quality. Show willingness to follow recipes to specification. Possess a positive, can do and open attitude. Work in a professional yet friendly manner. Have appropriate communication skills and be able to liaise with the team. Be a hardworking team player. Demonstrate the ability to learn and adapt. Be clean, hygienic, and well presented.
Job Type: Full-time

Pay: 13.75-14.50 per hour

Additional pay:

Bonus scheme Tips
Benefits:

Discounted or free food Store discount
Schedule:

10 hour shift 12 hour shift 8 hour shift Holidays Monday to Friday Weekend availability
Application question(s):

Are you able to travel home safely at 12am after the restaurant closes?
Experience:

Kitchen management: 2 years (preferred) Chef: 4 years (preferred)
Work Location: In person