Function:

To operate and maintain the Venue’s kitchen in accordance with the established operating procedures.

Responsibilities:

· Ensure all dishes and menus are kept up to date with fashion trends and demands.

· Ensure that the Venue’s kitchen always produce high-quality food products.

· Anticipate and attend to the guest’s needs and desires immediately.

· Monitor rosters to ensure that all sections and areas within the kitchen are properly staffed.

· Delegate duties to the Chef de Partie and other Chefs.

· Liaise with the Venue Manager regarding every restaurant and function menu available in the Venue.

· Liaise with the Venue Manager and outlet Supervisors to ensure a smooth-running operation.

· Take responsibility for the day-to-day operations of the kitchen at all times.

· Ensure that all standard recipes are followed in all areas.

· Monitor the rotation of stock in all storage facilities.

· Maintain yourself appearance in accordance with the Venue’s grooming standards.

· Maintain a harmonious relationship with other members of the service team.

· Comply with the company standards when producing and dispensing food products.

· Maintain an acceptable degree of knowledge regarding food product.

· Ensure all food items and menus are costed before submitted.

· Ensure that the food preparation knowledge of all members of staff is continually growing and developing.

· Comply with all the established company operational policies & procedures.

· Maintain a clean & safe working environment.

· Have a full knowledge of and practice all the state established occupational health and safety guidelines (OH&S).

· Ensure the protection and maintenance of all operating equipment.

· Attend all scheduled meetings.

· Being fully aware of the venue’s Fire Safety Procedures and Health & Safety regulations.

· Participate on the health and safety committee, rotation basis.

· Perform any other duties as directed by the Venue Manager and Mike Simm (Proprietor).