Relay any information from the kitchen or to the kitchen that is relevant to the daily operation of the department through daily briefings or staff meetings.
Maintain high standards of appearance and good personal hygiene.
Should take full ownership of HACCP Auditing System and ensure strategic implementation of Index Systems as well as verifiable verification systems. Needs to ensure awareness and training throughout the kitchens at all times.
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Personally build clear and open lines of communication with all departments
Conduct interviews with suppliers, representatives and obtains information, specification, quotations, on any items required and handles subsequent correspondence and negotiates for procurement.
Select suppliers impartially based upon cost, ability to meet product specifications, efficiency and quality of their operations, delivery on a timely basis as required and ability to source goods locally to avoid lengthy importation delays.
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