This job is no longer taking applications and is displayed only for reference.
To view current postings please conduct a new search.
Thank you.
- Ensure food production quality & presentation as per standard food recipes and to ensure all menu items are properly costed and is checked every 6 months.
- To expedite, supervise and monitor food production during peak periods.
- Discuss with cooks menu specials, food planning and product rotation.
- Monthly inventory of food.
- Accounting and cost controls.
- Complete purchases using weekly supplier quotes for all categories.
- Responsible for all receiving to ensure goods as per orders, checking product, quality, weights, quantity, pricing, extensions, credits, etc.
- Check fridges daily for cleanliness, inspect kitchen and equipment daily for sanitation and safety, ensure compliance with health and safety standards.
- Weekly check of maintenance needs for all rooms and equipment, ensuring the storage areas are well organized.
- Menu planning and pricing with Restaurant Manager and Restaurant Division Manager.
- Communicate with Restaurant Manager and Floor Supervisors.
- Ensure staff are properly uniforms and name tags are used at all times.
- Recruit, train, schedule and supervise kitchen staff.
- Complete all necessary company documentations as needed.
- Consistently present on time as scheduled, appropriately uniformed and groomed.
- Must have monthly kitchen staff meetings and submit a report to Restaurant Manager.
- Enforce & adhere to PADC policies and procedures, and
- Other duties as assigned by Restaurant Manager.