Job Description

Your day to day

oEnsures all food is prepared fresh and is of the highest quality
oEnsure the correct preparation and presentation of dishes in accordance with menu cards and produced on a consistent basis.
oStrictly adheres to all recipes, methods and instructions from supervisor.
oConsistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food.
oChecks outlet upon arrival to determine status of outstanding safety, or equipment issues
oChecks outlet prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling
oResponsible for accuracy in daily inventories and requisitions.
oAssist the Executive Sous Chef in controlling and analyzing on an on-going basis, the following:
oQuality levels of production and presentation.
oGuest Satisfaction.
oMerchandising and promotions.
oOperating, Payroll, Food costs according to budget.
oSanitation, Cleanliness and Hygiene.
oFood photo sessions for all new menus - set standard.
oMaintenance of recipe cards for all menu items.
oStaff attendance, rosters
oSupervise and control the kitchen to meet work requirements.
oAssist Executive Sous Chef with inspections of physical of kitchen areas including cold rooms and equipment.
oAssist in the preparation and testing of outlet and promotional menus following the guidelines: Requirements, competition, trends, recipes, potential cost, availability.
oMaintain and keep up to date training record.
oEnsure team members are informed about new procedures, special events in the hotel, daily functions and food cost and to received feedback.
oEnsure hygiene and sanitation, all precautions on Fire, Health and Safety are taken in the kitchen and that all employees are will trained in this aspect.
oDisplay good time management techniques with proper planning and control.
oStrives to continuously improve flow of production
oCheck regularly perishable food items received for quantity and quality standards.
oAssist Executive Sous Chef in the planning & ordering of food stock in accordance with the volume of business.
Perform related duties and special projects as assigned.

What we need from you

FINANCIAL RETURN

oAssist the Head Chef in supervising the functioning of all Kitchen employees' facilities and costs to ensure maximum Food & Beverage departmental profit is achieved.
oControls and decreases waste by maintaining logs to submit daily/weekly
oObserve and comply with the company's requisition and purchase order system

RESPONSIBLE BUSINESS

oComply with and ensure adherence to all of the hotel's policies and procedures
oComply with all occupational health and safety policies and procedures
oAttend all scheduled meetings
oInform on a daily basis the Head Chef of all relevant information in operational matters including information, which does not require the Head Chef's action.
oLiaise with F & B Controls for food costing, ordering and supply.
oLiaise with departmental heads for co-ordination of functions and activities.
oCoordinate with kitchen stewarding for proper sanitation, maintenance of equipment, cleaning of cold stores, supply of service dishes, during service hours.
oMaintain a good working relationship with all staff and colleagues throughout the hotel and sister properties.
oMaintain in good working order all hotel property.
oMaintain a positive and professional attitude at all times

PEOPLE

oAssist scheduling of kitchen staff to ensure proper cover of shift as per business requirements.
oRecommend increments, promotion and transfer of chefs to Head Chef and under his guidance conduct such functions as employee orientation, coaching and supervision, if necessary, to ensure appropriate productivity.
oAssist Head Chef in conducting formal on-the-job training session for kitchen employees.
oUtilize coaching skills and demonstrate the development of other team members.

GENERAL

oCommunicate effectively with all other departments
oAttend meetings, training sessions and any other required meeting or training session.
oIdentify opportunities to innovate service delivery and product offering to meet and exceed client expectations.
oEnsure safe work practices are adopted at all time and report any OHS concerns immediately to your direct manager or HR Manager.
oEnsure consistency in quality of appearance and taste, and the best quality menus using the freshest ingredients.
oEffectively participate in the organization of ordering, cost controlling and wastage of food.
oLead by example and ensure all procedures (HACCP, Health and Safety, and Food Safety Management) are maintained to the required standards to which training has been received, and are being followed by all kitchen members.
oManage and deliver the production needs of the kitchen to the required standards.
oManage time through effective planning of work, maintaining a high level of productivity.
oAchieve customer satisfaction rating of above expectations.
oMeet maximum creativity and understanding of food, by creating dishes and assisting with menu development.
oAssigned projects are completed within designated timeframes
oReports, presentations and other administrative duties are consistently on a high standard; and free of errors and omissions.
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Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.