Locimo

Responsibilities



• Implementation and maintenance of programs to ensure high standards of cleanliness and organization within the kitchen and related outlets.
• Lead employees by setting a positive example.
• Menu preparation and ensuring adequate supplies are available for expected service.
• Supervision of kitchen when needed. Delegate duties and responsibilities to kitchen staff to ensure service demands are met.
• Maintain excellent presentation standards and cost control for all food and beverage outlets.
• Prepare and present menu items showing variety and flair, within the cost margins.
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
• Works with and co-ordinates the work apprentices and trains kitchen staff in the preparation and production of food as required.
• Keep all working areas clean and tidy.
• Ensure all equipment is maintained, services and cleaned.
• Report any problems to the Management.
• Comply with safe work practices by following Workplace Health, Safety and Environmental policies
• Ensure all equipment is kept in good working order and used only for the purpose for which it was intended.
• Attend and actively participate in all WH&S training required from time to time.