•Fosters positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
•In conjunction with the Executive Chef and outlet Managers plans activities, promotions, menu implementations according to the annual marketing plans.
•Ensures that all designated action points from daily briefings or monthly operational meetings are being followed up on.
•Guide Sous Chefs in decision making and judgment.
•Ensure that positive working relations with non-Food and Beverage departments are fostered giving co-operation at all times.
•Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
•Assist the Executive Chef in compiling the annual marketing plans and budgets.
•Ensure disciplinary and grievance procedures are adhered to.