Assistant Branch Chef at Ando

Role:

Cooking and preparation of food, management of kitchen and staff.

Key Responsibility Areas:

• Supervising all Sous Chefs, Commis Chefs and Trainee Chefs
• Food quality and cost control
• Ensure consistency in food preparation is adhered to at all times in all branches
• Ensure pilferage is controlled in the kitchen at all times.
• Responsible for the day-to-day running of the kitchen with and in the absence of the Branch Chef
• Liaise with managers on daily basis to obtain guests feedback and take appropriate measures where there are concerns.
• Plan and have a proper duty roster at all times for your staff.
• Maximize the teamwork spirit to all staff.
• Ensure clean and hygienic working environment within the entire kitchen.
• Create and maintain a harmonious working relationship within the department and with other departments.

Required:

• 5 years and above in kitchen supervisory or management roles in the kitchen
• Customer service training
• Controls and costing knowledge
• Purchasing knowledge
• Food safety training (HAACP, ISO, etc.)

Skills:

• Be able to manage labor and other resources
• Possess and demonstrate strong leadership and supervisory skills
• Possess organizational skills
• Excellent communication skills, both oral and written