MAIN RESPONSIBILITIES :
1. Menu preparation in line with management procedures and expectation. Ensure standards are kept to the high service. Make sure to use any previous days prep first.
2. Check fridges and freezers to ensure stock rotation is being done.
3. Put any deliveries that arrive away correctly with new stock at back.
4. Train DM and cover staff in menu items following on from GM/F&B manager implementation
5. To comply with all HACCAP procedures and make sure all paperwork is filled in and filed away correctly at the end of every day. Any discrepancies report to senior management
6. Check Kitchen are prepared and ready for service, full prep done and organised.
7. Ensure quality of food going out is up to standard and consistent.
8. Prepare and cook any buffets that are required as per business needs.
9. Stock count daily as required. Stock count sheets must be kept and filed.
10. Ensure left over prep is labelled correctly and fridge for next day. Any date dots that need to be changed, ensure that old label is removed and new one is put on.
11. Ensure kitchen is closed properly after service, full clean down, fryers cleaned around them and check of fridges and freezers. Ensure full clean is down from all areas, shelves and full mop with floor cleaner is done. Ensure kitchen is inspection ready at the end of every service.
12. Ensure kitchen is clean and complies to Company and statutory hygiene standards as per the safer food better business regulations.
13. Order sufficient stock of cleaning chemicals for kitchen and ensure the kitchen areas are cleaned to Company and statutory hygiene standards.
14. Place orders as requested following hotel procedure and to make sure there is always sufficient stock level so the hotel does not run out of items.
15. Receive and check incoming stock from suppliers.
16. Avoid unnecessary wastage at all times.
17. Maintain personal hygiene
18. Wear prescribed uniform at all times.
19. Store food as specified by health & hygiene regulations.
20. Be aware of fire and evacuation procedures in department.
(All the above are subject to amendment and addition in accordance with requirements of the management and company standards).
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