Grill master
About the job
Summary of Position
The Grill Master is responsible for controlling and supervising the kitchen, ensuring that the
preparation and presentation of food comply with required standards, while providing an
efficient and cost-effective food service.
Key Performance Areas (KPAs)
Staff Training & Portion Control
• Stock & Maintenance Management
• Hygiene & Safety Compliance
• Communication & Documentation
• Attendance & Dress Code
• Food Preparation & Waste Management
• Duty Scheduling & Roster Adjustments
• Food Presentation & Cleanliness
• Team Leadership & Training
• Fault Reporting
Duties & Responsibilities
Staff Training & Portion Control
• Train grill staff on portion control techniques and ensure consistency in dish output.
• Monitor adherence to portion standards to reduce waste and control food costs.
Stock & Maintenance Management
Monitor stock levels for grill-specific items and ensure correct labeling and rotation
(FIFO).
• Report and follow up on maintenance issues affecting grill equipment.
Hygiene & Safety Compliance
• Enforce hygiene protocols, especially at the grill station, and ensure compliance with
all statutory and brand safety regulations.
• Report any potential hazards or non-compliance issues immediately.
Communication & Documentation
• Communicate daily production needs and special requests with kitchen leadership.
• Ensure accurate and timely submission of temperature logs, waste sheets, and
inventory reports.
Attendance & Dress Code
• Monitor grill team attendance and punctuality.
• Enforce proper grooming and uniform standards.
Food Preparation & Waste Management
• Ensure all proteins and items are cooked to standard specifications.
• Minimize prep and cooking waste through proper technique and staff training.
Duty Scheduling & Roster Adjustments
• Collaborate with the Kitchen Manager to adjust staffing schedules based on volume
and performance.
• Ensure adequate grill coverage at all times.
Food Presentation & Cleanliness
• Uphold Swiss Butter presentation standards across all grill items.
• Ensure cleanliness and sanitization of the grill area at all times.
Team Leadership & Training
• Lead the grill team by example and promote a collaborative work environment.
• Conduct on-the-job coaching sessions to upskill team members regularly.
Fault Reporting
• Immediately report any grill station malfunctions, equipment failures, or health
hazards to management.
Key Performance Indicators (KPIs)
• Guests’ complaints related to grill quality or doneness are addressed within 24 hours
and reduced by at least 10% each quarter.
• 100% compliance with grill-related policies, procedures, and hygiene guidelines,
verified through monthly audits.
• Grill yield percentage (raw-to-cooked weight) is maintained at or above [X]% based
on recipe standards.
Grill surface temperatures are logged and maintained within the specified range of
[e.g., 230–250°C] during all service hours.
• High productivity is achieved through effective scheduling and grill station
organization, meeting daily prep and service targets.
• All grill-related financial targets (food cost, wastage) are consistently achieved.
- Number of positions: 4
- -
- Department: F&B kitchen
About you
Qualifications
Be a Graduate
• Have 2 years’ experience in similar position
• Must have a fundamental knowledge of the kitchen procedures and functions.
• Possess basic math skills and have the ability to perform mathematical tasks
regarding wastages, ordering recipes functions and operate the system.
• Be able to work in a standing position for long periods of time (up to 9 hours).
Core Competencies
Achievement-Oriented – Strives to meet goals with a focus on continuous
improvement.
• Communication Skills – Effectively conveys information and fosters understanding.
• Decision Making – Makes informed and timely decisions to resolve issues and
achieve goals.
• Flexibility – Adapts to changing circumstances and approaches challenges with a
positive attitude.
• Interpersonal Skills – Builds strong relationships and collaborates effectively with
others.
• Judgment – Evaluates situations and makes decisions based on careful
consideration.
• Analytical Ability – Assesses complex problems and develops effective solutions.
• Creativity – Thinks outside the box and introduces innovative ideas to improve
outcomes.
• Diversity Orientation – Embraces diversity and fosters an inclusive and respectful
environment.
• Attention to Detail – Pays close attention to the specifics to ensure accuracy and
quality.
• Job Motivation – Demonstrates passion and commitment to achieving excellence in
work.
• Leadership – Guides and motivates others to achieve shared goals and success.
• Management Skills – Effectively manages resources, staff, and operations to meet
objectives.
Planning & Organization Skills – Organizes tasks and resources efficiently to meet
deadlines and goals.
• Problem Solving – Identifies issues and implements practical, effective solutions.
• Time Management – Prioritizes tasks and allocates time efficiently to meet deadlines.
• Presentation Skills – Delivers clear, engaging presentations to communicate ideas
effectively.
• Team Building & Teamwork – Promotes collaboration and motivates team members
to achieve success together.
• Initiative – Takes proactive actions to address challenges and capitalize on
opportunities.
- Language required: French. English is a plus
The company
Swiss Butter is a fast-growing casual steakhouse brand focused on delivering exceptional dining experiences across the globe. Our focus is on creating happiness for our guests and building strong connections to the communities we serve. Join us as we continue to grow into a globally recognized and loved brand.
