1.To plan, prepare and cook menu items as directed by the Sous / Brand Chef.
2.To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.
3.To assist with stock taking when required.
4.To carry out the smooth and efficient running of your section as appropriate
5.To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
6.To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.
7.To be a team player, assisting other team members when necessary.
8.To demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the Sous / Brand Chef
9.To compile all food orders for sections under your supervision, ensuring food standards and cost are agreed with the Brand Chef; to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.
10.To gain an understanding of food costing, sales mix and menu planning
11.To adhere to the companys Hygiene, Health and Safety policies.
12.To rigorously follow the company cleaning schedules.
13.To ensure that food storage areas are maintained in accordance with the companys Hygiene, Healthy and Safety policies and procedures
14.Supervise the functions department employees, facilities, operations and cost on a daily basis.
15.Monitor and control on an on-going basis:
a.Quality levels of product and service
b.Customer satisfaction and feedback.
d.Sanitation, cleanliness and hygiene of the entire area under his purview.
e.Ensure optimum performance in specific jobs assigned in the above areas.
f.Complying with laid down systems and procedure.
g.Whether SOPs are understood and implemented by the team.
16.To oversee the services of the kitchen and ensure highest standards & quality of food.
17.Responsible to maintain statutory records.
18.Responsible to ensure cleanliness and hygiene in all areas of operations.
19.Responsible for resolving all guest issues regarding food.
20.Responsible to control and to monitor cost variances for the following:-
Food and Beverage, HLP , Manpower
21.Responsible to ensure smooth shift closure and handover.
22.To Project a positive image of LBF to the external guest.
23.Responsible to ensure that the unit has minimal audit queries and resolve queries at the earliest
24.To motivate the staff and ensure that they are working together as a team.
25.Responsible to monitor and to control wastage.
26.Responsible to carry out any activity which is assigned by the management from time to time.
27.Formulating Reports-Cost Analysis, Breakage Analysis, Expense statement, daily/weekly/monthly etc to determine future action
28.Month end closing of inventory, raw Material items
29.Taking briefing of staff before staffing each Shift
30.Making KRA reports on monthly & quarterly
31.To ensure no abusive language is used
32.To maintain targeted food cost
ADMINISTRATIVE DUTIES AND RESPONSIBILITIES :
33.Responsible to coach , mentor the team for the next level by way of career progression.
34.Responsible to ensure adherence to the unit training calendar.
35.Supervise, plan and implement duty roster at the Unit and sanctioning leaves of the team.
36.Responsible to prepare daily, weekly and monthly reports pertaining to all areas of the outlet operations
Lite Bite Foods, a high growth start up venture specifically focused on Food & Beverage... services retailing space Read full description