Kitchen Co-Ordinator

Responsibilities

• To ensure that the utmost care is taken during preparation of food, taking into account taste, quality, garnishing, attention to detail and presentation.
• To ensure availability and full processes for client presentations.
• To ensure that each department adheres to the daily boxtimes.
• To ensure that the rosters are done quarterly in advance.
• Ensure accurate rostering of staff numbers in the different kitchen.
• Ensure that the team underneath you complete all CCP records accurately and timeously.
• Ensure the team is trained and competent in using the tablet to capture CCP recordings.
• Assign duties to workers and schedule break periods, work hours, and leave.
• Train workers on policies, department procedures, and job duties.
• To ensure that all the non‑negotiable (CCP records on tablets, use of scales, colour identification…) of fellow and respected is met.