Responsible for all daily operations of the kitchen.
Overall quality control of all dishes & products, coming out of the kitchen.
Kitchen stock control and records.
Calculating food requirements | Dealing with Suppliers | Hygiene and quality of deliveries.
Function Sheet control. Weekly workload planning.
Menu, meal and recipe creation for Bistro, including calculating costs to clients ensuring cost-of-sale targets are met.
Control and monitor kitchen expenses, overheads and losses.
Manage all kitchen staff, draw up rosters and communicating with HR dept.
Train, develop and motivate Sous Chefs to ensure this filters down to rest of Kitchen Team.
Provide and support our Service Style to ensure customer satisfaction and retention.
Ensure kitchen and surrounding areas are kept to the highest hygiene standards.
Work alongside Winelands Health in maintaining these standards.
Actively respond to and help handle guest issues.
Run the ‘kitchen pass’ when required to do so.
Assist Function Manager with smooth running and quality control of events in our Venue.
EMAIL application ONLY
Send CV and salary expectation to garth@joostenberg.co.za.