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Restaurant Manager / Supervisor / Curry Cuisine Cook


Full time Posted On 10.07.2019 Expire On 11.09.2019 Employer

Description


Restaurant Supervisor/Manager

As the Restaurant Supervisor/Manager, you are to ensure that all staff do diligently, what they are assigned to do, which are the accountabilities highlighted in their Duty Schedules, of which they have all signed and a copy placed in their file.

With this responsibility you are also to ensure that you are HONEST in all your dealings and ensure that this practice is also taken very seriously by all supervisory and subordinate staff.

If at any time you notice dishonest behaviour, or same is brought to your attention by another employee/individual, this MUST be brought to the attention of the Operations Manager or Human Resource Manager IMMEDIATELY.

The following are a list of accountabilities that you are to uphold at all times while on duty:-
  • Ensure that you possess an in-depth knowledge of the menu in an effort to recommend various combinations to our customers, as well as “suggestive sell” items from our menus 
  • Learn front operations with respect to serving portions, portion sizes and cashing. 
  • Be very vigilant when monitoring cashiers to be able to determine any occurrence of pilfering or giving away of food etc. 
  • Inspects dining area and ensures cleanliness to all tables, condiment bar and washrooms; this is the first area our customers see when they walk through our doors, it MUST be tidy at all times
  • Maintains, with the input of the Operations Manager, food quality ensuring the highest standards of food and beverage service is maintained, as well as possess an eye for detail and the ability to drive consistent and excellent customer service
  • Recognizes deficiencies or problem areas, whether it be on the front line, cook line or prep, and provides solutions to achieve desired results in line with the Managing Director’s standards 
  • Work with Shift Supervisors and Operations Manager, maintaining satisfactory inventory of stock to  ensure adequate quantities are maintained and spoilage minimized and that there is no wastage of stock, in an effort to curtail cost within the company
  •  Ensure relevant operating forms such as Lock-up Checklist, Staff Plan, Par Sheets, Stock Sheets and Record of Locker Keys are completed/maintained consistently on a daily basis
  • Ensure wastage at the end of the night is at a minimal and no excessive food is cooked 
  • Ensure that you address all staff in a respectful manner, whenever disciplining or correcting, if there be any insubordination, this must be brought to the attention of the Operations Manager and by extension the Human Resource Manager
  • Always keep at the top of your mind that we as Leaders lead by example, staff will follow what we  do, so “DO THE RIGHT THING ALL THE TIME”.
 


Position: Roti/Curry Chef
Location: Arima
Hours of Work: Shift / Flexible Hours

Responsibilities
  •  Set up and stock stations with all necessary supplies and ensure chillers are fully stocked for next shift 
  • Prepare food for service (e.g. Prepping, Portioning) 
  • Cook all menu items in accordance with standards and by following all recipes assigned 
  • Answer, report and follow Manager/Supervisors instructions 
  • Ensure that all cooking equipment are properly cleaned and maintained after use and cooking area kept clean at all times 
  • Ensure food come out simultaneously, in high quality and in a timely fashion 
  • Comply with nutrition and sanitation regulations and safety standards 
  • Maintain a positive and professional approach with co-workers and customers 
  • Maintain impeccable punctuality and attendance records
 
Requirements:
  •  Proven cooking experience
  • Excellent understanding of various cooking methods, ingredients, equipment and procedures
  • Accuracy and speed in executing assigned tasks
  • Familiar with industry’s best practices
  • Flexibility is an asset
  • Culinary school diploma is accepted but not a requirement

 


Overview


JobsTT
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Job ID:

72320

Title:

Restaurant Manager / Supervisor / Curry Cuisine Cook

Location:

,

Category:

Hospitality-Hotel, Manufacturing, Restaurant-Food Service

Salary:

col-narrow-right   

Employment Type:

Full time

Posted:

10.07.2019


Tags


Food Services-Hospitality : Food & Beverage Serving, Food Preparation-Cooking, Front Desk-Reception, Host-Hostess, Restaurant Management, Wine Steward (Sommelier)


Job Requirements


Requirements:
  • Proven cooking experience
  • Excellent understanding of various cooking methods, ingredients, equipment and procedures
  • Accuracy and speed in executing assigned tasks
  • Familiar with industry’s best practices
  • Flexibility is an asset
  • Relevant experience and qualifications 

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