Plan and direct food preparation and culinary activities
Inspect the quality of the food
Ensure all food safety regulations are followed
Be aware of new culinary trends and recipes
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labor costs
Supervise kitchen staff’s activities
Arrange for equipment purchases and repairs
Recruit and manage kitchen staff
Rectify arising problems or complaints
Give prepared plates the final touch
Perform administrative duties
Comply with nutrition and sanitation regulations and safety standards
Keep time and payroll records
Maintain a positive and professional approach with co-workers and customers
Manage special dietary needs
Hire and train new kitchen staff
Oversees purchasing to stay within certain budget
Increase sales in all categories.
Introduce check lists, trainings, workshops and standardisation documents to attain standardisation across all outlets of similar brand including franchise outlets.
Review, amend, or prepare new documentation/manuals for Pastry/Bakery for Star Corporation and franchisee outlets
Manage the highest possible hygiene and maintenance standards. Ensure the highest degree of employee’s personal hygiene and food safety as per the local municipalities food safety guidelines to ensure that the food served to the guest is of highest quality and standard
Recruit, train motivate and evaluate your team to ensure that the department has the necessary skill base and that staff are optimally motivated and enabled to maximize their potential and contribution to the company.
Manage end of the month inventory, daily wastage, daily requisition, deliveries and perform estimation of food consumption, supplies order to ensure best quality is being delivered
Conduct monthly audits on food safety, health and safety, and cleanliness standards and procedures
Ensure the proper operation of equipment and monitor their continuous maintenance as a part of safety measures. Work in close cooperation with all other key departments in the business to ensure a smooth operation.
Organise and conduct meetings and daily briefings with your team and/or senior management ensuring efficient communication, to operate the brands successfully
Guide and train the chefs to ensure that the brands’ standards and procedures are met.
Conduct audits regularly to control the consistency and quality of all foods served in your outlet
Comply with the companies environmental, health and safety policies and procedures
Conduct employee appraisals for all chefs, discuss job satisfaction and provide complete and well-structured feedback.
Conduct competition checks to assist the organization in being updated and competitive in the local market.
Drive together with the management team all events in the outlets as per the annual promotional calendar.
Participate to meet/maximize the brands’ and outlets revenue budget and exercise the constant control of operational costs (food, labor, maintenance)
Work together with manager and marketing department to drive marketing idea’s events promotions and social media images.