Roles & Responsibilities
* To assist the respective Executive Chef/Head Chef and Outlet Sous Chef in the management and supervision of the related food preparation and respective kitchen operations as assigned.
* To be pro‑active towards the training and development of staff, focusing on achieving a consistent five star product and ensuring that the kitchen staff are motivated, disciplined and productive.
* To enforce operational health and safety criteria and food hygiene regulations.
* To assist as required in creative food preparation, whilst being aware and goal oriented towards the established financial budgets.
* To be aware of all financial budgets and goals and consistently seek ways to maximise revenue and profit.
* To ensure that all food items are prepared as per standard recipe cards while maintaining portion control and minimising waste.
* To place emphasis on correct food preparation and handling to ensure that the kitchen operations adhere to all company and hotel policies and procedures / standards.
* To ensure that food stock levels within the kitchens are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
* To engage a hands‑on approach to all kitchen operational tasks.
* To ensure that a consistent first class product of the highest quality is achieved and maintained in all areas, while adhering to operational deadlines.
* To initiate relevant maintenance reports and work orders supported by respective follow‑up actions.
* To ensure that all relevant buffet / display set‑ups are prepared ahead of guest’s arrival and in adherence with hotel standards.
* To work in close conjunction with the Outlet Chef and respective outlet teams, to create a yearly marketing plan.
* To fully understand the market needs and desires for each outlet and ensure that the product lines (menus) are developed to reflect those needs.
* To ensure that appropriate records are prepared correctly, submitted on time to the Chef’s office and respective departments, according to hotel Policies & Procedures.
* To play an active role towards the training, development and recording of effective training programme for the respective associates.
* To ensure maximisation of productivity and morale and that staff consistently uphold discipline, following hotel guidelines and local legislation.
* To delegate responsibilities to subordinates as required. To manage staff fairly and provide staff feedback on work performance.
* To conduct frequent and thorough inspections of the kitchen operation.
* To be demanding and constructively critical in food preparation, presentation and service standards.
* To taste the food with the respective chefs and be demanding and critical when it comes to food quality and presentation.
* To ensure all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.
* To be aware of new items, which are introduced onto the market and keep up with the latest product trends.
* To assist where required to ensure that the individual outlets overall operational budgets are strictly adhered to.
* Any other suitable task as and when assigned by the Executive Chef / Head Chef.
Job Requirements
* At least 3 year of working experience in culinary or hospitality field.
* Meticulous and service-oriented.
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