Supervision of kitchen in the absence of the Executive and Sous Chefs. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
Lead team members by setting a positive example.
Assist Executive Chef with menu preparation and ensuring adequate supplies are available for expected service.
Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
Maintain excellent presentation standards and cost control for all food and beverage outlets.
Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
Works with and co-ordinates the work of junior staff and apprentices in the preparation and production of food as required.
Prepares and ensures availability of mis en place as required.
Keep all working areas clean and tidy.
Ensure all equipment is maintained, serviced and cleaned.
Assist with preparation of rosters, ensuring that suitable and cost effective employee levels are maintained at all times. Rosters to be authorised by appropriate department head.
Report any problems to the Executive Chef / Sous Chef.