Head Chef

Directs and co-ordinates all subordinate kitchen staff to ensure that all day to day operational matters are handled on time and that guest expectations are met.

Coordinates with Food & Beverage operations to ensure that all banqueting and restaurant operations function efficiently and on time.

Monitors the consistency of preparation and presentation in all food production areas to ensure that they conform to the requisite standards.

Liaises with purchasing and suppliers to ensure that all food items ordered are delivered, and are of the appropriate quality at the most competitive prices.

Conducts periodic checks of all food delivery and storage areas to ensure quality of food and standards of hygiene are maintained.

Prepares and implements in conjunction with the Café Manager an annual food and beverage promotion plan for all outlets.

Ensures that an adequate provision of fresh produce is maintained by preparing a daily market list.

Ensures that accurate recipes are prepared and costed for all menu items.

Utilizes sales analysis in menu planning and implements menu engineering techniques.

Responsible for the standards of cleanliness and hygiene in all kitchen and related areas.

Maintains an efficient administration within the department by preparing and submitting operational reports on time.

Ensures that employees are selected, trained, evaluated and rewarded in compliance with existing employee management systems.