- Assistant Branch Chef
Job description
- Ensure high level of hygiene (food, kitchen and personal) at the branch.
- Ensure production and delivery of quality food products, in their correct portions to the guest.
- Liaise with the manager to obtain guest feedback and take appropriate action where there are concerns.
- Keep a tab on the performance of the cooks, guide them and ensure discipline is maintained.
- On job training of new and old staff in recipe interpretation, meal presentation and portion control.
- Give necessary feedback, reports and advise to supervisors on issues, challenges or changes within the branch.
- Branch Chef.
Job description
- Oversee all the kitchen operations and make sure that food standards are adhered to.
- In charge of food cost and overhead cost controls.
- Ensure that all the food being sold are of good quality and fresh by regular monitoring on daily stock level and ordering patterns
- In charge of Trainings of the kitchen team on food production and quality.
- Ensure the highest level of hygiene is achieved in the kitchen through administering general cleaning and proper records.
- Guide in branch labor optimization.
- Give clear and timely communication to the team.
- Ensure that all menu items are available for sale.
