Job Objective

Under the general guidance of the Restaurant Managerprovides the highest food quality consistent with cost control and profitability margins of the restaurant to maximize guest satisfaction and food profitability. All work is carried out in line with the restaurant’s guidelines, the departmental business plan, and the Upbeat’s corporate guidelines, and service concepts.

Principal Duties and Responsibilities

Manages all activities in the kitchen, including production, stewarding and management of food production staff
Maximizes guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the restaurant.
Oversees all food production related areas
Co-ordinates activities, times and communicates priorities to ensure correct preparation, and delivery time to provide food for functions.
Maintains product consistency by conducting inspections of seasonings, portions, and food appearance, and follows-up appropriately
Oversees inventory disbursement of all food supplies
Controls and orders all fresh products and dry storage items required by kitchen and related departments to ensure correct quality and par stock
Monitors and facilitates communication between kitchen production and service staff
Ensures that proper safety, hygiene, and sanitation practices are followed
Co-ordinates operation of kitchen
Works with the sales and marketing team to make suggestions for sales promotions with food and beverage and to increase sales
Ensures readiness and compliance in case of last-minute changes to orders
Ensures that prices and portions are offered in accordance with food and beverage profit objectives
Utilize leadership skills and motivation to maximize employee productivity and satisfaction
Challenges employees to achieve optimum quality while minimizing cost
Monitors department’s overall service, interaction with other departments, and team work daily, and takes actions to improve
Screens, interviews and selects potential employees
Identifies training needs, and makes sure staff receives training, including skills training to produce consistent results
Works closely with the Human Resources Manager on the following Human Resources related tasks:

Performance appraisals
Coaching
Counselling
Discipline and grievance



Employee Relations:

Fosters and develops effective employee relations between kitchen and restaurant staff
Keeps effective internal communications, including daily meetings with all staff to ensure optimum teamwork and productivity
Looks for ways to motivate and challenge employees
Monitors and makes sure staff follows all applicable laws, especially regarding food safety and sanitation

Miscellaneous:

Develops guest/market-oriented menus, and changes menus regularly to reflect local and seasonal trends.
Monitors industry trends and recommends appropriate action to maintain the competitive status and profitability
Recommends better operational practices, procedures and concepts
Conducts formal tasting as part of new recipe development and product testing regularly
Prepares reports to develop a more informative database for improved management decision making, and critical evaluation of work activities and preparation techniques
Devise measures to minimizes spoilage, waste and overproduction
Assists in the review, selection, determination of specifications and pricing of proposed restaurant menus
Works pro-actively to minimize complaints from guests
Follows-up with Restaurant Manager to determine guest satisfaction; measures these results and establishes strategies to improve the food quality
Prepares the food production department’s business plan
Assists colleagues to perform similar or related jobs when necessary
Accepts flexible work schedule necessary for uninterrupted service
Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to the appropriate individual
Is well updated on, and possesses solid knowledge of the following:

Upbeat fire, bomb and emergency procedures
Upbeat health and safety policies and procedures
Current licensing relating to own department



Health and Safety:

Adheres to all health, sanitation and food safety rules and regulations, and makes sure that all staff adheres to these
Ensures that all potential and real hazards are reported and reduced immediately
Fully understands the hotel’s fire, emergency, and bomb procedures
Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees
Ensures that employees work in a safe manner that does not harm or injure self or others
Stimulates and encourages a general awareness of health and safety
Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening
Ensures that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department

Experience and Qualifications

OND qualification
Minimum of Five (5) year relevant experience.
Excellent culinary skills, all round knowledge of kitchen and ability to teach others
Professional cooking/food preparation qualification

Person Specification:

Excellent self-hygiene.
High energy levels and a positive outlook.
Very good customer service and people management skills.
Good crisis/conflict management skills.
Very good attention to detail skills.
Must be able to manage multiple priorities and take initiative.
Must be conversant with hazard spotting and emergency procedures.
Organized and efficient
Demonstrate a strong customer-focused approach to all
Ability to remain calm under pressure
Effective leadership and people management skills.

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