Job description
As a Kitchen Co-ordinator, you have a very important job in our stores. You are responsible for the daily operations of the kitchen and ensuring compliance to our standards in all kitchen areas: prep, scullery, grill, salad and pass, refuse and storage. You are one of the store leaders and are responsible for ensuring that the health and safety standards are met whilst making sure that our customers are getting amazing food, every single time.
List of Responsibilities & duties, including but not limited to:
- Follow all company procedures and adhere to company policies
- Completing daily checklists
- Making sure that all ingredients used in meals are as fresh as possible
- Making sure that the food is prepared to company standards, as per recipes and wall charts
- Full menu knowledge including all main menu items, limited menu items.
- Ability to run the kitchen, including preparation of all recipes, prep items and menu items
- Co-ordinate staff.
- Control waste in the kitchen
- Letting the manager know when stock items are running low
- Learn and understand allergens.
- Understand the difference between vegan and vegetarian meals
- Ensuring stock is checked, signed and stored timeously when delivered by supplier
- Must be present for all stock takes, monthly, weekly and daily, involved with initial counts and recounting
- Ensuring equipment operational and reporting maintenance issues.
- Ensuring equipment is clean and maintained.
- Ensuring knives are kept sharp.
- Ensuring personal hygiene is up to standard.
- Ensuring kitchen safety protocol is adhered to.
- Ensure gas safety protocol is adhered to.
- Ensure and adhere to food safety protocol. (fifo, storage and shelf life) (this includes checking fridge temperatures)
- Ensuring kitchen is clean and hygiene is up to standard.
- Ensuring accidents or relevant incidents are reported to management.
- Understanding what to do when an accident occurs.
- Ensuring that the correct recipes and procedures are followed in the kitchen
- Ensure that all breakages are reported to the manager on duty.
- The ability to understand variance and wastage reports and come up with action plans accordingly
- Daily planning and delegating to members of the kitchen team.
- An ability to ensure the smooth running of the kitchen. Ensuring the staff on shift are aware of their duties, responsibilities and that these duties are completed timeously, efficiently and correctly. Issues are to be dealt with quickly and efficiently, keeping in mind always the importance of customer satisfaction.
- A good knowledge of rostering and staffing. You should have a basic knowledge of how many staff are required on a shift and can organize and draw up a roster for the kitchen if needed.
- Making sure kitchen staff are trained and kept up to date with any new recipes or procedures.
- The ability to handle basic complaints including, but not limited to, incorrect orders and cold food. And feedback to the team BOH.
- Must always have a friendly, professional attitude toward colleagues and management.
- Ensuring adequate bakery stock and quality control process are followed
Here you are responsible for:
- Ensuring that daily production sheets are complete and signed off
- Ensuring that all items produced are recorded on manufacturing
- Ensuring that all items wasted are recorded accurately
- Ensuring that daily stock counts are completed accurately
- Ensuring that all stock is signed out of the storeroom accurately.
- Ensure that stock is ordered before stock runs out
Job Types: Full-time, Permanent
Ability to commute/relocate:
- Windmeul, Western Cape: Reliably commute or planning to relocate before starting work (Preferred)
Experience:
- Heading a busy kitchen: 3 years (Preferred)
Job Type: Full-time
