Cook

Summary:

A Cook must oversee all aspects of the kitchen operation. They must work closely with the other staffs to ensure company expectations are being met with training, appraisals, health and safety, food costing, stock control and stock management.

They must have a focus on team culture, foh relationships, and be involved in business initiatives and future planning. They must oversee the entire menu planning procedure from creation to implementation & supplier order management.

They must be personable and a strong leader. They must be willing to problem solve and have an ability to resolve conflict and take initiative.

Responsibilities:

• Ensure kitchen team can prepare and cook menu items to recipe specifications
• Ensure kitchen is set up and ready for service
• Ensure food items are produced to a high standard, in accordance with company expectations of presentation, speed, consistency, and quality
• Assist with the training and supervision of staff in accordance with company goals
• Manage and supervise stock control of communal spaces (coolroom, dry stores, shed) using the first in first out system.
• Execute monthly & yearly stocktakes
• Adhere to and enforce strict health and hygiene standards
• Ensure prep lists and ordering is maintained to ensure smooth running of kitchen
• Assist with menu planning, trialling, costing and training in line with company expectations
• Create and manage cleaning schedule
• Ensure any staffing issues are resolved fairly and quickly
• Ensure wastage is minimised by careful supervision of food preparation methods
• Work closely with to maintain healthy relationship
• Work well within the team environment as a contributing member
• Develop & maintain effective relationships with the management team & employees at all levels across the business.
• Organise, run and participate in team meetings
• Ensure conformance to all relevant company policies & procedures and relevant Acts & Legislation
• Ensure adherence & obligation for a safe workplace in accordance with the Occupational Health & Safety Act 2007
• Undertake other duties as requested by the Manager or Owner
• Respond proactively to prevent negative customer service situations
• Be punctual and focussed
• Create and maintain an efficient, friendly team environment

Key Performance Indicators:

• Maintain food costs to company targets
• Develop new specials, menus and products
• Cost & inventory management
• Assisting foh to achieve a 5 stars review through timely delivery & quality products

GENERAL DUTIES & RESPONSIBILITIES

• Be punctual and work the hours and times specified.
• Prioritise workload to ensure work of the greatest importance to the business is undertaken with urgency and to a high standard.
• Support and help develop a positive workplace culture.
• Demonstrate excellent interpersonal communication skills.
• Responsibly manage all business resources within accountability levels.
• Undertake all duties and responsibilities outlined in this job description and all other duties as required by the business.
• Comply with all employment obligations.
• Promptly undertake to complete all reasonable and lawful instructions and directions given.
• Serve the business in good faith, promoting and protecting the business’s best interests.
• During work time, and such other times as may be reasonably required, dedicate all effort to the execution and fulfilment of the duties, responsibilities, obligations and instructions related to employment.
• Demonstrate through own actions a commitment to Work Health and Safety at work when undertaking work or observing others in the workplace.

Qualifications:

• Patient and friendly with demonstrated experience in problem solving
• Keenness to learn and to teach
• Maintains positive company morale and professional attitude
• Excellent verbal skills
• Ability to build relationships with colleagues and customers and ensure mutual satisfaction ● Availability to work on both weekdays and weekends
• Punctual, organised and trustworthy
• Professional appearance
• Ability to manage other people
• Ability to motivate staff
• Attention to detail
• Ability to resolve conict in a constructive manner
• Ability to solve problems and think-on-your-feet
• Willingness to take initiative and make decisions
• Ability to delegate tasks effectively