Duties & Responsibilities:
•Controls costs by effective inventory management, minimizing waste, ensuring correct and safe use of machines and equipment, planning and monitoring preventative maintenance and ensuring adherence to SOP’s and production standards

• Maximizes profitability by ensuring accurate, efficient processing of orders and production of all menu items in line with the Company’s production and quality standards
• Ensures the kitchen procedures and standards are implemented and monitored effectively

• Overall responsibility for food quality

• Responsibility for promoting the Company’s culture, including adherence to, and promotion of, the Company’s Policies, Mission and Values

• Ensures correct use and maintenance of all kitchen equipment

• Ensures that all kitchen operations are adequately stocked all times, while controlling usage and wastage

• Manage, plan, guide and develop all kitchen staff

• Quality C...