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.