What are your main duties?

• You plan and develop menus using descriptive text to encourage sales for the restaurant;
• Ensures the correct preparation and presentation for all food items prepared through production and demonstration;
• Monitors and reviews operating criteria and develop an awareness of the importance of food preparation and quality;
• Considers factors such as product availability, food and service cost, marketing conditions, and business volume;
• Develops prices for daily menus that result in net profit;
• Makes decisions regarding printing, layout, posting, and distribution of menus;
• Plans and directs food preparation and culinary activities;
• Sets up control systems that will assure quality and portion consistency;
• Estimates food requirements and food/labor costs;
• Has skills in industry trend analysis;
• Assures the highest standards for health, sanitation, and safety standards necessary in food handling and overall cleanliness;
• Uses financial management skills for budgetary and cost control purposes;
• Manages large teams, seasonal menus, and events;
• Uses human resource management skills for recruitment, training, and scheduling;
• Coordinates the selection, training, development, and evaluation of employees;
• Controls labor and operating expenses through effective planning, budgeting, purchasing decisions, policymaking, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit;

What do you bring?

• Qualified Chef Diploma
• Experience and success in equivalent job roles
• Punctual, organized and trustworthy
• Professional appearance
• Ability to manage other people
• Ability to motivate staff
• Excellent communication skills
• Attention to detail
• Ability to resolve conflict in a constructive manner
• Ability to solve problems and think-on-your-feet
• Willingness to take initiative and make decisions
• Ability to delegate tasks effectively