She / he is in charge and responsible for the daily food production in her / his outlet and has to ensure top-quality products, as per the Hotel standard.
- Has to make sure that standard recipes and plating guides are followed at all times in her / his outlet.
- Provides the Sous Chef with a daily market list for her / his outlet and controls personally all goods received, in order to guarantee the quality and quantity as to provide the Executive Chef with recipes and costing as per the requirement.
- Assists and proposes to the Sous Chef and Executive Chef special Food Promotions, Events, and other Food related activities for her / his outlet.
- Assists the Executive Chef in developing new cuisine concepts.
- Ensures implementation and maintenance of standards of food quality, preparation, and presentation.
- Assists in menu planning and costing.
- Ensures good physical upkeep and condition of equipment & utensils in all the kitchens & co-ordinates with the Engineering department for repairs and maintenance.
- Ensures organization of work within all kitchen sections, including assignments, time schedules, and vacation as per organizational standards.
- Ensures all the raw material received in the hotel for preparation is of high quality, as per organizational standards and product specifications.
- Interacts and communicates with Outlet Supervisors on a daily basis and makes sure all food items sent to the Outlets are well explained.
- Recommends changes in systems and procedures to increase efficiency and improve service quality.
- Ensures prompt and accurate service by kitchen staff to all customers, to achieve a high level of customer satisfaction.
- Ensures all employees in the department adhere to the organization's rules and regulations.
- Recommends changes in the menus.
- Ensures availability of raw ingredients at all times, by proper planning, requisitioning, and storage.
- Performs as per Operational Standards.
- Maintains proper grooming at all times.
- Attends training classes as per schedule.
- Shows fullest cooperation and respect within the team and other departments.
- Is aware of the daily activities and has product knowledge of all the hotel facilities.
Organization & Set Up
After the set-up of buffets and before the arrival of the customers, and also during the service time, she / he must check the quantity and quality of the food items, as well as the presence of food-labels (name-tags) if required.
- Coordinates with his Sous Chefs to plan and conduct on-the-job training constantly for her / his outlet kitchen.
- Attends the communication meetings of her / his Outlet, such as daily briefings.
- Checks with the Outlet Chef at the end of her / his shift that all equipment is properly working, clean, in the appropriate place, and nothing is left around, which can be hazardous to others.
- At the end of the shift or the day, she / he has to communicate all necessary information to the Executive Chef & reporting Sous Chefs to ensure a smooth running operation.
- Applies HACCP as per the Hotel Standard.
- Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.
During the operations, in the restaurant & in front of the guest:
- Helps and assists the guest to explain dishes and recommends food specialties and promotions if available.
- Makes sure buffets are refilled at all times and the quality of the products is as per our standard.
- Creates an atmosphere of tranquility amongst the brigade.
- Checks the standard and quality of food which leaves the kitchen.
- Reports received suggestions and / or comments from guests to the Executive Chef.
To be punctual on duty and ensure the same of your employees.
- Be well-groomed to the standards laid down. Insist on the same standard for your employees.
- To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures.
- To create an environment which promotes employee morale and encourages the team to have pride in their department with a high level of commitment.
- To promote a helpful and professional image to the customer and give full cooperation to any customer requiring assistance with a prompt, caring, and helpful attitude.
- To anticipate the needs of the customer whenever possible, to enhance quality service and in turn enhance customer satisfaction.
- To give full cooperation to any colleague requiring assistance in a prompt caring and helpful manner. To be flexible in assisting in other areas of the Hotel in response to the business and customer needs.
- Is familiar with all related company documentation and especially with the relevant Operational Standards for his / her field of responsibility.
- Other duties as assigned.
Qualifications
Diploma or degree in vocational hospitality, 8-10 years experience in 4-5 star Hotel.
Additional Information
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.