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  Organise and oversee the production of food in line with the standard operating procedures.
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  Ensure smooth running of all production lines and the quality of output.
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  Direct personnel towards maximum performance.

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  Plan menus for the restaurant.
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  Schedule and coordinate the work of cooks and other kitchen employees to ensure that food preparation is economical and technically correct and within budgeted cost goals.
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  Approve the requisition of products and other necessary food supplies.
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  Ensure that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
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  Establish control to minimise food and supply waste and theft.
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  Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
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  Develop standard recipes and techniques for food preparation and presentation which helps to ensure consistently high quality and to minimise food costs
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  Exercise portion control for all items served and assist in establishing menu selling prices.
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  Consult the Restaurant manager about food production aspects of special events being planned.
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  Supervise the cooking of all items.
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  Ensure proper staffing for maximum productivity and high standards of quality
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  Evaluate food products to ensure that quality standards are consistently attained.
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  Interact with the kitchen team to ensure that food production consistently exceeds the expectations of members and guests.
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  Assist in maintaining a high level of service principles in accordance with established standards.
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  Evaluate products to ensure that quality, price and related goods are consistently met.
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  Develop policies and procedures to enhance and measure quality;
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  Continually update written policies and procedures to reflect modern techniques, equipment and terminology.
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  Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
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  Provide recommendations for the training and professional development for all kitchen staff
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  Ensure that representatives from the kitchen attend meetings.
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  Periodically visit the Front of House to check food on display.
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  Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
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  Supervise and evaluate the performance of production and estimate costs and prepare budgets.
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  Stay abreast of regulatory requirement.

Requirements

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  A minimum of a bachelor’s degree in Business Administration, Marketing or any related field.
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  Minimum of 5 years of work experience as a Production Manager, Food & Beverage Manager, Kitchen Supervisor or a similar role.
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  Understand quality standards and food, health and safety regulations
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  Production management knowledge
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  Identifying target customers
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  Setting clear objectives
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  Working knowledge of general restaurant
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  Attention to details