Kitchen Manager

Maintain and control of all food procurement, goods receiving, storage, issuing, stock taking, stock analysis and control and stock security procedures.

Plan and direct food preparation culinary activities.

Modify or create menus that meet quality standards.

Estimate food requirements and labour costs.

Arrange for equipment purchases and/or repairs.

Always be price conscious when purchasing food items or kitchen consumables.

Inspect each delivery to ensure food items are always of the highest quality.

Ensure that portion control is always managed.

Ensure the reprocessing of food is actively implemented and managed daily.

Ensure that a daily meal/arrivals report is obtained from the Front office to ensure correct allocation of meals.

Requirements:

Completed diploma in Professional Cookery.

At least 3 years experience as a Head Chef / Sous Chef.

The ability to communicate and collaborate effectively with team members and clients.

Good knowledge of Plus Point system.

Great knowledge of food cost and menu planning.

Strong conferencing experience is essential.