Responsibilities include direction and supervision of the kitchen team while ensuring highest-level of quality and consistency in preparation and presentation of dishes as per the standards.
Ensure that all HACCP procedures are followed and clear records are maintained at all the times.
Any matter which may effect the interests of hotel should be brought to the attention of the Management.
Key Responsibilities:
Kitchen Planning:
Plan and coordinate the activities of the team to ensure operative effectiveness.
Follow guidelines laid by the Director of culinary on menu plan and design in consultation with the Sous Chef and Chef De partie.
Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies.
Estimate daily and weekly requirements as per the process laid.
People Management:
Provide effective support to the team to enable them to provide a range of effective and efficient services.
Ensure that the team has been trained for all safety provisions.
Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.
Financial Management:
Monitor the operations of the department to ensure that the food wastage is minimized.
Identify optimal, cost effective use of the resources and educate the team on the same.
Operational Management:
Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage departments profit.
To ensure that the preparation and presentation of food complies with the standards.
Ensure that company and statutory hygiene standards are maintained.
Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
Control and analyze on an on-going basis the following:
Quality levels of production and presentation,
Guest satisfaction,
Operating food cost,
Cleanliness, Sanitation, and Hygiene.
Ensure to maintain appropriate grooming standards, hygiene, and code of conduct of the team.
Job details are sourced from the employer's original posting.
