Head Chef
Johannesburg Area, South Africa
nterview, hire, evaluate and discipline kitchen and front personnel as appropriate.• Orient and train kitchen personnel in property and departmental rules, policies and procedures.• Train kitchen personnel in food production principles and practices.Establish quality standards for all menu items and for food production practices.• Plan and price menus. Establish portion sizes and standards of service for all menu items.• Schedule kitchen and front employees… Show more nterview, hire, evaluate and discipline kitchen and front personnel as appropriate.• Orient and train kitchen personnel in property and departmental rules, policies and procedures.• Train kitchen personnel in food production principles and practices.Establish quality standards for all menu items and for food production practices.• Plan and price menus. Establish portion sizes and standards of service for all menu items.• Schedule kitchen and front employees in conjunction with business forecasts and predetermined budgets. Maintain payroll records for submission to the accounts department.• Control food costs by establishing purchasing specifications, product storage requirements, standardising recipes and waste control procedures.• Train kitchen personnel in safe operating procedures of all equipment, utensils and machinery.• Train kitchen and front personnel in sanitation practices and establishcleaning schedules, stock rotation schedules and refrigeration temperature control points.• Implement initiatives to generate and increase revenue.• Update computer systems, stock controls and regular stock counts to ensure minimal shrinkage.• Perform any reasonable request from the owner Show less