•In conjunction with the Executive Chef and Executive Sous Chef plans activities, promotions and menu implementations according to the annual marketing plans.

•Ensures that all designated action points from daily briefings or monthly operational meetings are being followed by the individual s concerned.

•Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.

•Assists the Executive Chef in compiling the annual marketing plans and budgets.

•Ensures disciplinary and grievance procedures are adhered to and followed.

•Be constantly aware of customers’ expectations, which are adhered to and followed.

•Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.

•Find ways to improve the efficiency of the operations which will benefit our ...