Job Description

• Reports to: Food and Beverage Manager/General Manager
• Directly Supervise: Kitchen staff

Duties and Responsibilities

• Monitor and maintain a high standard of hygiene in the kitchen
• Order supplies and maintain inventory levels
• Ensure food safety/hygiene and health and safety regulations are strictly observed
• Organise, lead and motivate the kitchen team and ensure each member of staff completes their duties accordingly
• Handle customer complaints in a professional and efficient manner
• Manage all aspects of kitchen operations, including menu development, food preparation and cooking
• Develop SOP’s for all kitchen operations
• Encourage a welcoming, positive and enthusiastic attitude among staff
• Monitor food waste and take measures to reduce wastage
• Ensure sanitation standards and maintain a clean and organised work area
• Train kitchen staff in proper food handling techniques, safety procedures and knife skills
• Work together with the Food and Beverage manager to cost all menu items
• Manage staff problems and concern promptly and fairly

Required Skills or Experience

• Minimum of NVTI in catering, HND/Degree will be an added advantage
• Minimum of 5 years working experience
• Ability to speak or write in a manner that communicates the intended message
• Ability to lead and inspire
• Good knowledge in HACCP/Food safety