Job Description Be responsible for the kitchen operation and maintaining the agreed standards of food in the kitchen. To liaise with the Hotel General Manager at all times, discussing all aspects of the kitchen on a regular basis. To confer with the Hotel General Manager on present and proposed practices and procedures. Duties include/Key areas of responsibilities To be totally responsible for controlling all aspects of daily operation of the kitchen. To control the preparation and service of all food from the kitchen ensuring that it meets the agreed standards. To make regular inspection of the kitchen and food preparation areas. To observe the conditions, methods and progress of preparation methods. To maintain a strict control on all food items issued from the kitchen. To ensure that all orders are prepared according to the instruction on the appropriate check. To ensure portion control is strictly adhered to and action cases where wastage occurs and ensure a strict follow up and action. To ensure the storage of all food, ensuring correct stock rotation and maximum security at all times. To prepare new menus for the kitchen as required, in conjunction with the General Manager, ensuring all menus are costed before being implemented. To ensure that all staff are trained to the required hotel standards and are aware of the specifications for all new dishes. To ensure that orders placed at the specific times for all fresh produce. To check all goods delivered against the relevant documentation and check also for quantity and quality. To make demonstrations and support the operations when necessary to improve preparation, methods and standards. To consult and confer with the General Manager regarding the changing or replacing of equipment, fixtures and procedures throughout the department. To maintain food cost percentage within the budget. To co-ordinate with the maintenance department for the proper maintenance of all kitchen equipment. To interview applicants for vacancies within the department, working with the Personnel and training Department on employment and other related matters. To compile duty rosters in accordance with forecasted levels of business and with particular reference to adequate staffing levels during the working day. To ensure accurate records of staff rosters, sickness and absence are maintained. To ensure, encourage and promote communication links between the kitchen and other departments within the hotel at all times. To hold regular meetings with kitchen brigade, encouraging communication within the department. To be aware of, and comply with, safe working practices as laid down under the Health and Safety Act. To be aware of and comply with Food and Hygiene Regulations. To wear any appropriate protective clothing provided by or recommended by the company. To report any defects in the building or equipment according to the hotel procedures. To ensure any accidents to staff guests or visitors are reported in accordance with the correct procedures. To attend company training if required to. To action any other reasonable requests made by management.