1. Job Summary

To assist the Executive Chef and ensure the smooth operation of the kitchen. To ensure that all the other chefs prepare the dishes according to authentic standard recipes and ensure the guests’ satisfaction is consistent with the Company Standards.

Objectives and Goals

• Ensures that the kitchen’s operational budget is strictly adhered to, and all costs are strictly controlled.
• Achieves or improves projected profitability of the kitchen.
• Monitors the kitchen’s operating costs and takes corrective action where necessary to reduce expenditure.
• Ensures that all the chefs attend regular training in knife skills and recipes.
• Monitors employee morale and provides mechanisms for performance feedback and development.
• Ensure that all sections are prepared and ready for service at each meal period.
• Assists and supports each section area, ensuring the flair, creativity, and quality standards for which the Company is renowned.
• Ensures that waste of all food items during food preparation is kept to a minimum.
• Assists and trains the chefs in the preparation of all dishes.
• Ensures the proper storage of all food items according to health and safety regulations.
• Maximizes employee morale and productivity.
• Is aware of and abides by all food hygiene laws and regulations purporting to the preparation and service of fresh fish.
• Works in any section of the kitchen when necessary.
• Is familiar with all sections of the kitchen to facilitate the flexible use of employees.
• Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Ensure that workstations are cleaned down at the end of a meal period and food is stored away in the appropriate manner.
• Ensures that kitchen and food preparation areas are left clean and sanitized when unattended.
• Effectively oversees and directs the kitchen in a smooth and operational manner.
• Manages all staff members in the agreed standard of food service during shift.
• Guides and leads by example in all areas of restaurant conduct.
• Liaises and co-operates effectively with all other associated members of staff in relation to all aspects of the production and service of food.
• Trains and develops employees, ensuring they have the necessary skills to perform their duties.
• Promotes the safe use of the restaurant, its equipment and building.
• Responds to any changes in the restaurant as dictated by the needs of the operations and the company.

Customer Service

• Provides friendly, courteous, and professional service always.
• Provides quick and efficient service.
• Ensures the freshness and quality of dishes to provide guests with the highest quality dishes possible.
• Demonstrates a high standard of personal appearance and ensures good personal hygiene.
• Ensures that the agreed standards of food service are always adhered to.
• Manages employees, ensuring that the correct standards and methods of service are always maintained.
• Ensures the efficient flow of service and standards are constantly met during service periods.
• Ensures that all customer requests and queries are responded to promptly and effectively.
• Positively deals with and learns from all customer complaints and comments.
• Actively seeks feedback from customers on a regular basis.
• Analyzes unannounced Diner reports and communicates back to the team.

• Builds and maintains an efficient team of employees, driving the team towards the objectives of the business.
• Recruits and selects employees to the agreed staffing levels.
• Coordinates with Human Resources in the hiring of new employees and succession planning.
• Develops a learning culture ensures that all team members feel valued and rewarded.
• Produces employee Rota’s to ensure employee levels match the needs of the business.
• Ensure that all new employees attend induction.
• Promotes the training and development of staff to ensure standards are maintained and monitors all training and development within the department.
• Manages all employees in line with the agreed skills and standards, giving regular feedback and appraisals.
• Manages all disciplinary and grievance issues within the department.
• Assesses staff performance against the agreed skills and standards.
• Constantly monitors the grooming and personal hygiene of the team.
• Coordinates cook’s tasks.

Departmental Responsibilities

• Reports for duty punctually wearing the correct uniform.
• Ensures correct handling and basic maintenance is carried out for all machinery and tools in all sections.
• Always provides courteous and professional service.
• Ensures a smooth operation is always maintained and good communication with all managers is maintained.
• Complies with appropriate legislation.
• Always maintains a high standard of personal appearance and hygiene.
• Maintains a good rapport and working relationship with staff in all other departments.
• Leads department meetings.
• Designs new recipes, plans new menus, and selects plate presentation.
• Has a complete understanding of the company’s policies relating to Fire, Hygiene, Health, and Safety.
• Is completely conversant with the company’s employee handbook and always complies with the regulations.

Communication

• Provides a clear handover during shift changes.
• Ensures that all staff are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work.
• Notifies the team of all menu changes, specialties, event menus and changes to standards prior to the commencement of service.
• Develops an open culture of communication, both formal and informal.

• Stimulates change, challenges assumption and ways of working to move the business forward.
• Develops a positive and direct relationship with all colleagues.
• Supports a culture of pride, ownership, and desire to exceed expectations within the department.
• Fosters a culture of flexibility. Responds quickly and positively to changing requirements whether within the department or outside to meet business demands and guest service needs.
• Plans to ensure adequate resources are available.
• Is aware of potential highs and lows in the business and customer trends and plans accordingly.

Customer Service 

• Always ensures the provision of courteous and professional service.
• Achieves at least 85% on unannounced dinner reports and demonstrates a planned approach to improvements.
• Responds to customer complaints in liaison with the General Manager.
• Demonstrates a high standard of personal appearance and ensures good personal hygiene.
• Ensures that the agreed standards of food preparation and presentation are always adhered to.

People Management

• Ensures that individual team members have individual development plans.
• Motivates and inspires the team to perform.

Department Responsibilities

• Ensures that the department is always maintaining its agreed level of operating performance.
• Communicates and delegates activities to the team.
• Ensures that all up-selling opportunities are maximized within the department.
• Ensure that the restaurant’s operational budgets are strictly adhered to, all costs are controlled, and any expenditure approved.
• Is aware of all relevant suppliers and their products and orders accordingly as and when necessary due to business demand.
• Prepares department budgets or re-forecasts, as requested by the General Manager.
• Ensures that all department staff work hygienically and productively.
• Ensures that all restaurant personnel strictly adhere to manufacturer’s instructions of use of all machinery and equipment.
• To ensure that all restaurant equipment is maintained to operating specifications and to complete weekly maintenance lists where necessary
• Manages the completion of all administrative documentation including requisitions and internal transfers relevant to the department’s accountability.
• Has a detailed knowledge of department brand standards and is able to explain the standards to the team.

1. Education, Experience and Skill Requirements

• Ability to train and develop team members
• Ability to work effectively in a team environment and take initiative
• Analytical skills
• Computer skills (word processing, spreadsheet, and presentation software)
• Self-motivated individual with excellent written, verbal, and organizational skills.
• Ability to work independently and with others.
• Ability to work independently by prioritizing workload and meeting deadlines.
• Must be flexible and able to work with a variety of people.
• Ability to handle stressful situations and to prevent and/or handle emergency situations.
• Ability to multitask in high pressure situations based on company requirements