GENERAL PURPOSE OF THE JOB

To manage effectively and efficiently the operational affairs of every shift run ensuring that customers are satisfied profitably.

---

DESCRIPTION OF TASKS

*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.

---

PERFORMANCE STANDARDS

* Cleanliness and hygiene
* Sales
* Accountability
* ADHERENCE TO COMPANY PROCEDURES

---

JOB SPECIFICATIONS

(Minimum requirements necessary to conduct the job successfully)

*At least 5 O levels
* Hotel and Catering Certificate or Diploma.