Career

Job brief

• To be the second in command in our kitchen, following our Head Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.
• To ensure the restaurant is managed as a successful profit center and maximizes guest satisfaction through planning, organizing, directing, controlling production and administration within the established company’s standards.
• To consistently foster a spirit of harmony and cohesion between the kitchen brigade and service staff. Your direct efforts should ensure that the Gerbou team functions as a unified group.
• To ensure the kitchen’s operational budget is strictly adhered to and all costs are strictly controlled.
• To achieve or improve projected profitability of the kitchen.
• To monitor the kitchen’s operating costs and take corrective action when necessary to reduce expenditure.

Responsibilities

• Help in the preparation and design of all food menus.
• Produce high quality plates both design and taste wise.
• Ensure that the kitchen operates in a timely way that meets our quality standards.
• Fill in for the Head Chef in planning and directing food preparation when necessary.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Manage and train kitchen staff, establish working schedule and assess staff’s performance.
• Order supplies to stock inventory appropriately.
• Comply with and enforce sanitation regulations and safety standards and appropriate reports are filed.
• Maintain a positive and professional approach with coworkers and customers.
• To maintain all mise en place at a sufficient level to ensure an uninterrupted flow of food during the service period whilst controlling the quality, consistency, appearance and taste.
• To monitor the daily work assigned to staff and ensure that given guidelines are followed and to take the necessary corrective measures.
• To work straight or split shifts depending on the needs of the business.
• To ensure knowledge of market availability in terms of quality, seasonal market trends and pricing whilst regularly testing new products and suppliers.
• To check incoming goods are consistent with the relevant order sheet, quality specification and transferred to the appropriate section of the kitchen whilst ensuring wastage is kept to a minimum.
• To carry out daily checks to ensure storage areas are maintained to a high level of hygiene.
• To oversee correct handling of raw products whilst ensuring quantities are prepared in accordance with recipes.
• To supervise and prepare daily mise en place and ensure that all sections are ready for service.
• To regularly discuss operational requirements with the Restaurant Manager.
• To ensure kitchen and food preparation areas are totally clean when left unattended and cleaning schedules are organized with the senior steward.
• To prepare the weekly rota taking in to consideration the occupancy fluctuation of the restaurant and ensuring correct staff levels for the appropriate times.
• To ensure all employees report for duty punctually wearing the correct uniform at all times.
• To assist in the training of employees ensuring they are equipped with the necessary skills to perform their duties with the maximum efficiency.
• To identify training needs and plan training programs for the employees.
• To build an efficient team of employees whilst taking an active interest in their welfare, safety and development.
• To ensure all employees provide a courteous and professional service at all times.
• To ensure all employees have a complete understanding of and comply with the company’s employee handbook.
• To ensure all employees have a complete understanding of and comply with company’s policy relating to Fire, Hygiene, Health and Safety.
• To ensure correct handling and basic maintenance is carried for all machinery and tools in the kitchen.
• To report for duty punctually wearing the correct uniform.
• To provide a courteous and professional service at all times.
• To ensure a smooth service is maintained at all times and good communication with all outlet supervisors is maintained.
• To comply with appropriate legislation.
• To maintain a high standard of personal appearance and hygiene at all times.
• To maintain a good rapport and working relationship with staff in other departments.
• To attend all meetings as required by the management.
• To have a complete understanding of comply with company’s policy relating to Fire, Hygiene, Health and Safety.
• To be completely conversant with the company’s employee handbook and at all times comply with the regulations.
• To conduct meetings and briefings as necessary to keep the staff informed and managed efficiently.
• To carry out any other reasonable duties and responsibilities as assigned or as considered necessary.

Requirements

• Understanding of various cooking methods, ingredients, equipment and procedures.
• Excellent record of kitchen and staff management.
• Accuracy and speed in handling emergency situations and providing solutions.
• Familiar with industry’s best practices.
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS).