Job Description

JOB PURPOSE: To manage the assigned culinary sections of the kitchen as directed by the Sous Chef, overlooking chef de parties and cooks in an effective manner. To produce high quality and rotational food products and offerings within the assigned guidelines. To ensure that costs are minimized and to maximize profits. Be a pro-active team leader in motivating associates. To take charge of the assigned kitchen in the absence of the Sous Chef

PRINCIPLE ACCOUNTABILITIES:

• Ensure that food offerings are of the highest quality and prepared according to the guidelines/recipes

• Manage the assigned kitchen operations in an efficient and timely manner, and to support the Sous Chef in Daily Operations

• Ensure that food is prepared and served within the stipulated time frames as laid out by the Executive Chef.

• Practice First in First Out for all food/mise en place products and to ensure that this is driven across to all concerned associates

• To work with Sous Chefs on Menu preparations taking into account food cost, selling prices and presentation.

• Monitor closely that Kitchen/Stewarding facilities and Back of House areas are kept in a clean and tidy condition at all times taking into account Government health and hygiene regulations. Conduct regular Back of House walkthrough with Sous Chef, Stewarding and Hygiene Manager and Engineering to ensure that all equipment items are in good working condition

• Create an environment where Team members are motivated, productive in service delivery, and to pro-actively participate in the development of associates

• Perform supervisory functions by coaching and guiding assigned Chef de Parties and cooks to ensure that they are well trained and follow agreed procedures
  

• Have at least 4 years of Culinary experience in which a minimum of 2 years at a Chef de Partie or Junior Sous Chef level managing Hotel All-Day Dining restaurants with high turnover, Function rooms in a 4/5 star hotel or high volume independent restaurants

• Proficient in Asian and/or Western cuisine, with an emphasis on high volume service

• Ability to lead and direct the kitchen and stewarding teams to achieve results

• Must possess Food Hygiene certification

• Working knowledge of Back of House operations complying to Health and Hygiene regulations
  

• Fluent in English

• Tactful and confident in speaking with guests and associates
  

• Proficient in Microsoft Office Works
  

• Assertive and decisive individual

• Good team player and team builder

• Possess creative flair in designing food offerings and displays

• Hands on leadership approach

• Results and Goal oriented individual

• Guest focused individual

• High energy levels and able to take high degrees of stress

• Good motivational skills