Brand Chef

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Responsibilities

• Oversees the day-to-day operation of the kitchen, whilst working the line and monitoring quality and production.
• Coaches senior kitchen team members to devise innovative ideas to eliminate waste and improve yield.
• Ensures the food safety and HACCP standards apply at all times in the kitchen.
• Analyzes and advises the head chefs to maintain a more accurate monthly inventory.
• Oversees operations to ensure recipes are as per standard; ensures no items (existing & new) are missing on the menu.
• Undertakes spot checks to ensure and negotiates (when required) with suppliers along with procurement for best product and best value.
• Monitors new trends to propose new product ideas; consistent creative presentation of food.
• Innovates methods to improve efficiency.
• Reads basic financial reports and costs menus.
• Analyzes business volumes to optimize inventory levels.
• Menu engineering – analyzes fast and slow sellers and guest preferences.
• Defines PAR stock levels (min. stock inventory levels) and analyses sales to ensure PAR levels are being met.
• Analyzes fast and slow sellers as per sales revenues generated.
• Does competitor landscape analysis to ensure the quality and uniqueness of the product.
• Provides guidance to all kitchen employees including objective setting, performance management, motivating, as well as training and coaching.
• To ensure succession plan for his team.

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