Baker Mpumalanga (LL)

To ensure that all stocks are kept under optimum conditions.
To ensure that all mise-en-place is always freshly prepared and on time.
To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
To ensure that all dishes reach the hot plate correctly garnished the correct portion and size presented on the prescribed serving dish in the prescribed manner.
To ensure that his section is being kept clean and tidy at all times.
To ensure that junior cooks and trainees receive the right training and optimum guidance.
To ensure that any anticipated shortages are communicated promptly to the sous chef or head chef.
To ensure that no horseplay is allowed in his section and that all staff under his control are treated fairly and with courtesy.
To deputise in the sous chefs absence and take charge of the kitchen when directed to do so.
To attend training courses and seminars as and when required.
To strive to study management subjects in preparation for future advancement
All aspects of Purchasing Food preparation & Presentation
Menu design Planning & implementation
Extraordinary Cooking Skills /Creativity and new ideas required/Chefs tables cooking demos
Ensure that all equipment/stock/uniforms under his control are managed and kept secure
Human Resources management /efficiently manage a team of staff
Monitor and manage a cost effective production process reflecting best Practices
Ensure a consistent Food and Beverage COS in all outlets are maintained and in line with agreed upon Benchmark targets.
Monitor and Manage Hygiene standard and status in all kitchens 90 % external audit
Maintain & Manage HACCAP standard of Complex /food sample Management
Attend & Chair Internal Meetings as well as Client meetings as directed /required
Ensure the compliance of Companys to Health and Safety standards on the complex.
Promote and ensure a safe working environment to guests and staff
Familiarise yourself and comply to existing procedures to ensure consistency
Maintain all Companys GMPs & QA documents & Best Practices
Monitor and manage a cost effective production process
Responsible for Gross Profits on all Food items
Controls such as Weekly Stock takes/Stock rotation /par stock levels to be maintained
Portion control /Reduce Pilferage/Losses /Batch cooking system in place
Ensure a consistent Food and Beverage COS are maintained & Improved
Attend Companys nominated Courses for personal development and growth
May be required to assist with any other duties that may be outside scope of responsibility