Commissary Associate

Job Description

CHEF

The purpose of this post is to prepare the food items to meet Cinema’s brand standards while maintaining the highest standards of Food Hygiene, and adherence with all Health and
Safety standards. To Coach and guide new Commissary Associates and to Co-ordinate with Store Incharge for control purchasing and accountability for the wastage.
1.- Planning and Organising. To participate in preparation and implementation of the strategic plan. To plan the yearly food revenue and profit target. To work with VIP Cinema
management over all aspects of kitchen reinvestment, Operations and Product Quality
2.- Analyse local-market needs and trends, and then lead the definition of the Cinema’s overall Food & Beverage offering. Maintain menu preparation and pricing in line with the stated
F&B objectives of the organization and the brand. Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises and
Manage the preparation and presentation of food products to ensure quality at all times. Monitor and check guest satisfaction.

3. – Implement procedures to minimise wastage, pilferage and controlled production. Ensure standards of presentation and preparation of food items meet Cinema’s brand standards.
Departmental Leadership, Ensure that that Kitchen professionals are fully aware of Cinema’s F&B strategy, and that their products meet requirements. Direct and co-ordinate the daily
activities of the kitchens with Cinema management
4.- Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members. Recruitment and interviewing of
new staff members for commissary Associates. Control payroll and business expenses of the department. Manage relationships and contracts with suppliers. Support and facilitate
staff participation in local, national and international competitions. Health, Hygiene & Safety
5.- Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards. Report and take appropriate action to correct any health or safety hazard. Liaise
with Chief Engineer regarding maintenance and repairs of equipment and fire equipment. Check and ensure the proper storage of raw and processed food items including the
condition of food in freezers.

6.- Co-ordinate with store management for control purchasing and accountability for the wastage. Instruct staff on all emergency measures in case of accident and have a first aid kit
available and stocked in the kitchens. Ensure all work areas in the kitchen are kept tidy and clean. Actively participate in Marketing & Guest Relations. Attend guest and official
functions as a representative of the executive team