Position Overview
* To effectively manage and co-ordinate the production of food to all areas of the hotel and maximise profitability.
* Responsible for approving all prepared food items that leave his or her kitchen.
* Ensuring the entire kitchen production is maintained to the highest culinary standards.
* Ensuring that all foods are stored and prepared in a safe and hygienic manner.
* Ensuring that all sections and staff are ready for service.
* Ensuring that all standard recipes and production specifications are maintained.
* Responsible for the day to day running of all kitchen activities.
* To work diligently towards reaching all budgetary targets
Key Accountabilities
Position Requirements and Detail
* To ensure that the Hotel’s kitchens produce a high quality food product at all times.
* To check quality and accuracy of all daily deliveries of food and non-food related items.
* To possess detailed food and menu knowledge pertaining to your role and manage all kitchen section requirements accordingly.
* To supervise, check and correct all food preparation and rotation requirements for service.
* To anticipate and attend to the guest’s needs and desires immediately.
* To monitor rosters to ensure that all sections and areas within the kitchen are properly staffed.
* To prepare, cook and serve food on sections as required.
* To delegate duties to Chefs of a lower grade.
* To liaise with Chefs with regard to the restaurant and banquet functions.
* To liaise with the F & B Manager and outlet Supervisors to ensure a smooth running operation.
* To ensure that all standard recipes are followed in all outlets.
* To monitor the rotation of stock in all storage facilities. Closely monitor ordering and related par levels to achieve food cost targets.
* To minimise food spoilage and wastage.
* To Ensure all mis en place standards and volumes are maintained.
* To maintain yourself appearance in accordance with the hotel’s grooming standards.
* To maintain a clean & safe working environment.
* To have a full knowledge of, and practice the hotel’s established workplace health and safety guidelines (WH&S).
* To attend all scheduled meetings.
* To perform any other duties as directed by the General Manager and/or Food & Beverage Manager/Executive Chef.
* To achieve financial targets set for expenditure including labour costs.
* To control the consumption of operating supplies to the kitchen.
* Both kitchen food and labour costs are in line with budgetary requirements
Customers
* To present a standard of food that consistently meets the expectations of guests and internal customers of the hotel.
* To rectify arising customer problems or complaints.
Products and Services
* To keep up to date on menu trends and recipes.
* To ensure the protection and maintenance of all operating equipment.
* To inspect supplies, equipment, and work areas for cleanliness and functionality.
* To Hire, train, and supervise cooks and other food preparation workers.
* To facilitate the efficient and effective staffing of the kitchen such that financial and service quality targets are achieved.
* Maximising the productivity of the kitchen staff.
* Kitchen members are working productively and harmoniously together as a team.
Authorities
* Responsible for all Chefs, kitchen hands and stewards.
* Represent and maintain professional working relationships with all departments and managers
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