To assist the Executive Chef in
controlling the day to day running of the kitchen in the Chef’s absence and
presence, maintaining and improving standards of cuisine, profitability, health
and safety and hygiene within the guidelines of the company’s policy’s and
procedures.
1. To work with the
kitchen’s management team in respect of maintaining the company’s food
safety control and systems within his/her sphere of responsibility.
2. To ensure the following
records are taken at the required frequencies and copies filed
correctly. All the daily records
required by the Marriott standards in conjunction with HACCP.
3. He/she must ensure good
stock rotation is maintained at all times and regular spot checks are done
at random timings.
4. To ensure that all
associates work stations are kept clean and tidy at all times and to
report any pest infestations to the Executive Chef.
5. To assist the
department in passing all hygiene assessments by Brand Standards and EHO,
by adhering to the hygiene and cleaning schedules in place and effective
use of kitchen porters and chefs in ensuring these standards, policies and
procedures are kept in place.
6. To assist the Executive
Chef in ensuring that all kitchen associates and agency staff are fully
trained in daily short takes, health and safety, and any additional
relevant training that might be beneficial to their further development
and that all relevant documentation is kept on file.
7. To assist the Executive
Chef in ensuring that all compulsory training “in House” is fully attended
by Kitchen associates and agency staff and that any relevant documentation
is kept on file.
8. To be fully
responsibility for purchasing levels in the absence of the Executive Chef
in relation to the business needs.
9. To ensure that all food
produced is to standard specification and fully understanding of GM foods
and food allergies.
10. To assist in compiling
all menus and special requirements for all F&B outlets to the required
specified standards.
11. To assist in costing
menu items as necessary.
12. To ensure all health
and safety and security policies and procedures are adhered to.