Reports to: General Manager

Responsible for: All required functions as a Chef whilst on duty

Hours of Work: 45 Hours per Week

Liaises with:
• General Manager
• Kitchen Staff
• Waitrons
• All Other Managers

Scope and General Purpose

To ensure the proper preparation and production of food in accordance with moyo standards, with a focus on customer satisfaction, hygiene, and efficiency.

1. Customer Satisfaction and Market Needs

• Provide polite, friendly, and personalised menu advice to customers when visible to the public.
• Prepare food promptly and consistently, upholding MOYO’s quality and hygiene standards at all times.
• Aim for zero customer complaints.
• Implement and monitor all marketing initiatives effectively.
• Address and report all customer compliments or complaints appropriately.
• Standardise all kitchen sections to ensure consistent quality and service.

2. Duties and Quality of Work

• Demonstrate full commitment to your unit, your work, and MOYO values.
• Ensure all dishes are prepared using the correct recipe and portion sizes as per MOYO standards.
• Minimise wastage by using food correctly and managing garnish levels.
• Perform reasonable tasks as requested by the General Manager or Group Executive Chef.
• Ensure employees are trained in customer and service management principles.
• Maintain budget compliance in preparation and presentation methods.
• Ensure meals are served promptly and meet ticket times.
• Maintain kitchen equipment in proper working condition.
• Conduct daily health, hygiene, and safety inspections.
• Implement and monitor a daily cleaning programme.
• Liaise with contractors (e.g., Hygiene), ensuring agreements are upheld.
• Adhere to moyo and legal hygiene regulations across the kitchen team.
• Assist with planning, rostering, ordering, and delivery checks.
• Keep all areas clean and tidy, and ensure stock is used on a rotation basis.
• Report equipment defects or malfunctions to management.
• Assist at functions and events, sometimes outside regular working hours.
• Manage time and attendance records for all staff.
• Submit department rosters by no later than Sunday of the preceding week.
• Maintain adequate stock levels for all kitchen-related items.
• Recommend menu changes and pricing for in-house promotions.
• Ensure all staff employment and terminations follow MOYO policies.
• Meet staffing par levels and reconcile actual vs. authorised headcount monthly.
• Adhere to budget and explain any variances to the General Manager.

3. Teamwork

• Maintain a positive attitude toward work, colleagues, and customers.
• Cooperate promptly and helpfully with any colleague requiring assistance.
• Treat all colleagues with politeness and respect.
• Encourage team pride, passion, and integrity.

4. Personal Presentation

• Report for duty on time, well-groomed, wearing a clean, ironed chef jacket.
• Maintain high personal hygiene standards throughout your shift.
• Maintain consistent attendance without unauthorised absences.
• Be visible and hands-on during operational hours.

5. Communication

• Attend meetings and training sessions as required.
• Immediately report maintenance issues, safety hazards, or non-compliance to the General Manager.
• Report suspicious behaviour and misconduct through proper channels.
• Support and uphold MOYO’s mission, vision, and values.
• Roster staff according to business needs and productivity standards.
• Communicate standards clearly to your team.
• Hold monthly, minuted staff meetings.
• Conduct quarterly, objective performance reviews.
• Ensure all staff are trained and that ongoing training is facilitated.
• Take disciplinary action when required and report misconduct or tardiness.

6. Cost Control

• Minimise breakage costs by careful handling of items.
• Follow MOYO procedures for managing wastage.
• Monitor and manage daily cost control targets:
• – Staff costs within 1% of budget
• – Food cost within 1% of budget
• – OE usage not exceeding 1% of revenue
• – OS not exceeding 1% of revenue
• – Stock holding not exceeding 10 days
• Ensure full compliance with Pilot procedures.

7. Administration

• Ensure all orders match order tickets.
• Maintain appropriate stock levels at all times.
• Control operating costs without compromising quality.
• Prevent stock loss due to theft or negligence.
• Implement corrective actions for stock shortages where needed.
• Collaborate with General Manager to confirm delivery accuracy.
• Complete stock takes on Pilot as required.
• Ensure all documentation and stock takes meet company standards and deadlines.
• Attend scheduled operational and strategic meetings.
• Conduct weekly operational one-on-ones with the General Manager.
• Drive profitability and operational efficiency.
• Achieve profit percentage targets without compromising product standards.
• Stay within the set budget and explain variances.

8. Company Requirements

• Comply with reasonable management requests.
• Attend all required training sessions.
• Follow all legal, safety, and MOYO policies.
• Ensure staff are trained in hygiene, health, safety, and fire protocols.
• Keep the unit secure at all times.
• Maintain a minimum 85% rating on Occupational Health & Safety audits.
• Achieve minimum pass mark on all training courses.
• Comply with FCS consultancy audit requirements.