Manage daily kitchen operation, quality control & food hygiene
Assign in detail, specific duties to all employees under your supervision & instruct them in their work, in order to manage the daily kitchen operation, quality control & food hygiene
Ensuring creative menu planning, all recipes & product yields are accurately costed, reviewed regularly, as well as MEP is done according to recipes, portion control & waste minimization
Efficient preparation of dishes and meals according to recipes, portion control & waste management
Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out
To work in close conjunction with the F&B manager and respective & teams, to create a yearly marketing Plan for the outlet
Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
Oversees and organizes kitchen stock and ingredients
Supervises all food preparation & presentation to ensure quality and restaurant standards
Responds to and handles guest problems and complaints & reports always to senior
Make recommendations to the Executive Chef regarding succession planning
Accuracy in recipes, cost control, ordering & stock management
Strict adherence to purchasing procedures
Leading by example on all hygiene requirements (safe personal hygiene and sanitary food-handling practices, labelling and FIFO/FEFO practices)
Regular review of guest comments so that improvements can be driven in VOG
Liaison between F & B departments and rest of hotel effective for guest experience
To be aware of all financial budgets and goals
Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
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