Job Purpose

Manages the day to day delivery of the food production operation and culinary team within a specific outlet with the objectives of delivering quality culinary products, maximising revenue through controlling operational efficiencies and productivities, operating equipment and stock, in line with Company standards. 

Key Performance Areas

Delivered Culinary Business plan for the outlet

• In collaboration with the Executive Sous Chef, develop outlet objectives and deliverables in line with the Culinary strategy 


• Facilitate the communication and implementation of Culinary deliverables for the outlet 


• Provide clear delegation of authority and accountability for deliverables


• Manage and allocate people and operational resources


• Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit


• Alig...