· Ensure that all staff are inducted and trained to affect good portion control and pleasing presentation of all dishes.

· Responsible for developing menus in consultation with Chefs to ensure that all menus are calculated correctly to remain within budgeted targets.

· Ensure that all areas under your control satisfy hygiene conditions and comply with company and statutory requirements, as per QHSE, HACCP.

· Monitoring the quality of the product and service provided.

· Ensure that staff registers are kept daily and that any absenteeism is immediately brought to the attention of the HR Department.

· Ensure that all stocks are ordered to the correct quantities, quality and price.

· Ensure that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored.

· Regularly meet with the storekeeper to ensure that the correct stocks are kept.

· Regularly hold maintenance checks with the Maintenance Manager to ensure that no equipment breaks down.

· Hold regular meetings with the management to ensure that Catering arrangements are properly communicated.

· Hold daily meetings with the Head cooks and Cooks to ensure smooth running of all kitchen departments.

· Ensure that all statutory notices are posted at all relevant points and that such notices are conspicuously placed.

· Evaluate staff quality and set up training plans for staff development, according to operational needs and strategies.

· Plan and provide VIP Catering Services as required by the client

· Ensure all tea / coffee services are provided at the highest standard

· Any other duties and responsibilities that may be required from time to time.

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