To manage effectively and efficiently the operational affairs of every shift run ensuring that customers are satisfied profitably.
*Checks kitchen stocks against previous shift’s closings. * Determines shift stock requirement. * Checks staff arrival times and conduct a team briefing and hygiene check. * Ensures the availability of all menu items at the time of commencing the shift. * Reads all communication in the report book from the previous shift and action * Opens all general paper work in preparation for the shift. * Personally coordinates all issues into the kitchen and action any unavailable stock. * Conducts machinery and equipment check to ensure all assets are operational. * Ensures that there is no built up of dirt and grease. Action cleaning programme. * Prepares for the peak period. * Ensures all staff breaks are timeously taken to ensure business continuity. * Checks premises to confirm that all is in order (no break inns, major damages or anything unusual) before closing premises.
* Cleanliness and hygiene * Sales * Accountability * ADHERENCE TO COMPANY PROCEDURES
*At least 5 O levels * Hotel and Catering Certificate or Diploma.