Job description
Assist in the management of Kitchen Operations including menu planning and costing, organising special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.
- Help to direct, control, and coordinate the activities of all Chefs and kitchen attendants, engaged in preparing and cooking food, so as to ensure an efficient, profitable, and smooth food service, at all times.
- In charge of all respective kitchen work.
- Inspect storerooms, refrigerators, and freezers daily, to prevent wastage.
- Assist the Sous Chef in controlling costs by minimizing spoilage, utilizing food surpluses, and practicing portion control.
- Check the quality and quantity of food received from the markets and stores.
- Always look for cost saving and environmental ideas.
- Assist in the operation of their outlet/dependant outlets, at an acceptable food and staff cost.
- Maximize employee productivity, in order to minimize payroll costs.
- Monitor all Kitchen operating costs and take corrective action, when necessary to reduce expenses.
- Ensure that all food is prepared and served according to the standards set by the Executive Chef.
- Produce and check the preparation and presentation of food.
- Make sure standard recipes are used, and food is presented according to pictorials.
- Make sure that all machines, furniture (fridges, benches, etc.), equipment, and utensils are clean and in working condition at all times. Check all assigned areas in regards to sanitation and hygiene, to prevent contamination of any kind.
- Ensure the Kitchen complies with health and safety standards to prevent accidents.
- Participate in the Sous Chef's meeting when the Sous Chef is not on duty.
- Ensure lines of communication within the outlet kitchen are effective.
- Maintain interdepartmental communication to avoid frictions of any kind.
- Represent the culinary team in a correct manner when in public areas.
- Assist in staff training in conjunction with the Training Department and Departmental Trainers.
- Maximise employee productivity and morale, and consistently maintain discipline, following hotel guidelines and local legislation.
- Motivate all staff to perform their duties by demonstrating professionalism, organizational skill, and team spirit.
- Ensure all staff adheres to grooming and presentation standards.
- Report all accidents, and health and safety hazards to Executive Chef.
- Follow up and keep a tidy control over function and event orders.
- In charge of food requisitions, orders, and inter-kitchen transfers.
- Instigate maintenance requests if necessary, and check on completion.
- Responsible for the Duty Roster, Staff Leave, and Attendance Record.
- Demonstrate Awareness of OH&S policies and procedures ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
- Be aware of the duty of care and adhere to occupational, health and safety legislation, policies, and procedures.
- Be familiar with property safety, first aid, and fire and emergency procedures, and operate equipment safely and sensibly.
- Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
- Log security incidents and accidents in accordance with hotel requirements.
This job post has been translated by AI and may contain minor differences or errors.
