Number one responsibility is to consistently ensure the highest quality of harmony with all colleagues
Schedules working hours of all kitchen employees, taking into consideration the volume of expected business but careful at all times to conserve labor cost
Assigns in detail, specific duties to all employees under his/her supervision and instructs them in their work
Works very closely with Stewarding, whose duty is to keep kitchen areas clean and orderly
Works very closely with the Senior Chefs in determining quality and quantity of ingredients used with a view of eliminating waste/spoilage, especially meats, fish, produce, etc.
Discusses with the Senior Chefs and recommends menu price adjustments when warranted. Determines prices of unlisted food items with guidance of the Senior Chefs
Responsible for the quality of all food items prepared in the kitchen he/she supervises. Constantly checks food for taste, temperature and visual appeal. Ensures that all dishes are uniform and that established portion sizes are adhered to as per the specifications set out by the Senior Chefs
Ensures that spoiled or damaged serving utensils are not in use, i.e., cracked/chipped china, glassware, and trains staff to do the same. Notifies any non-usable products to the Stewarding Supervisor to record as breakage and insures that par levels of equipment are kept up to date
Prevent the use of contaminated products in any phase of food preparation and prevents employees who are ill or suffering from an infection from taking part in the preparation or handling of food
Constantly on the alert for new products which may improve quality of food or lower food cost or both. Makes suggestions to the Senior Chefs concerning improvements which would tend to make more satisfied customers and/or increase volume of business or profit for the operation
Checks maintenance of all equipment located in the area he/she supervises and makes every attempt to prevent the damage or loss of any property
Adherence to budgeted headcounts for his/her outlet according to budget and business level (labor payroll directly correlates to revenue and budget)
Ensure high level of food safety management system including HACCP and all local food safety regulations
Ensures that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
Any other duties as assigned
Qualifications
3+ years of culinary or kitchen experience.
Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members.
Knowledge of F&B operational requirements.
Excellent written and verbal communications skills in English.
Has complete knowledge and understanding of all cookery techniques and processes.
Thorough understanding of all occupational health and safety issues.
Understands the needs and direction of the hotel.
Demonstrates flexibility and high energy levels.
Interpersonal skills, communicator, team player and gives direction.
Has thorough knowledge of all food products - local and imported.
Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors, standing, walking, and moving for periods of greater than four (4) hours, and lifting, carrying, bending, stooping, squatting, reaching, pushing and pulling.
