Buyer

Key Responsibilities:

To ensure that all menus are constantly updated and calculated correctly to obtain maximum gross profit, paying special attention to seasonal availability, costs, specials, etc

Controls food costs through careful and consistent review of production records and through establishing and following product storage requirements, standardising recipes and waste control procedures

To prepare weekly and monthly reports to General Manager on income and expense versus budget in line with forecasts and submit monthly report

Guest satisfaction to be judged by compliments and return business

Standards of operation, to ensure each area of responsibility has its own updated Standards of Performance Manual and Training Manual and to write and update SOP s where required

To ensure that regular on-the-job training is carried out so that subordinate staff can perform their duties correctly

Ensures that stock is ordered to the correct quantities, quality and price

To ensure that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored

To conduct regular stock checks/stock takes

To regularly hold maintenance checks with the Maintenance Manager to ensure that no equipment breaks down

To ensure that all areas under your control satisfy the most stringent hygiene requirements and that staff that are ill or injured receive the correct treatment or are not allowed working

To constantly update your knowledge and skills for the good of the establishment and the profession

To hold daily meetings with the Kitchen Team to ensure smooth running of all kitchen departments

To ensure that all staff under your control is fully informed in respect of disciplinary procedures, the handling of grievances, etc.

Requirements

Minimum Requirements:

Be able to work under pressure

Must have good organisation and communication skill

Must have knowledge of all food preparation methods, quantities, measurements and food storage techniques

Must have previous experience with costing, stock control and staff management

Computer literate

Must be prepared to work shifts

Degree in Culinary Arts or equivalent apprenticeship

Minimum 4 to 6 years chef experience

Supervisory experience