-Guide, assist and monitor the performance of assigned sections during the shift. Coordinates all the activities during the shift within the kitchen and the F&B outlets and communicates, where necessary, with the external and internal clients and suppliers.
-Aid and assist the Executive Chefs in the daily duties and requirements of the department and deputize on his/her behalf as required.
-Schedule staff roster and coordinate the work of production staff to ensure that food preparation is as per menu specification, that recipes and methods are strictly followed while ensuring compliance with the Hygiene and Safety Policy.
-Carry out close supervision and inspection through all the production sections in both processes and staff and report findings thereby ensuring that staff performance meets the production deadline to avoid any delays for the airlines, events catering or F&B outlets.
-Evaluate statistics on wastage and ensure that food preparation is done in an economical manner and establish controls to minimize food and supply.
-Ensure that the kitchen equipment is used in a proper and safe manner and evaluate performance of kitchen equipment to ensure continuity of the processes.
-Ensure that staff are professionally supervised, motivated and trained with the aim to improve their performance and maintain discipline and encourage the staff to develop new recipes and methods.
-Check daily that all fresh produce received is as per specification, ensure proper stock rotation and place the required store requisitions.
-Coordinate with other departments as necessary in order to complete assigned work.
-Prepare monthly forecasts for raw materials for the assigned section based on requirements and production schedule.
-Ensure implementation of the quality system procedures and that documentation is done as per approved procedure and formats.
