Job Description

Reporting to the Executive Chef, the incumbent will be responsible for maintaining a high standard of all food preparation, service and hygiene in their respective Kitchens, according to standards as required by the Management. Key responsibilities:

• Ensure consistency and highest quality in food taste, temperature and presentation.
• Ensure the quality and cleanliness of all food displays with maximum creativity.
• Coordinate all restaurant/banquet/food production and duties assigned to Colleagues under his/her supervision.
• Check all set-ups for restaurant and banquet functions.
• Monitor and implement portion control established with the recipe cards and the butcher test to minimise food wastage and spoilage.
• Check stores and refrigerators regularly and oversee the proper storage and recycling of leftovers.
• Work closely with receiving to ensure goods received meet Hotel\xe2\x80\x99s quality standards specifications.
• Supervise food tasting sessions and guide chefs for new menu implementation.
• Attend meetings with Executive Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required.
• Update menu recipe cards and menu planning for promotions.
• Conduct staff training and on-the-job training on kitchen skills and new menu items.
• Ensure Colleagues under his/her supervision adhere to Hotel rules and regulations.
• Maintain proper controls over purchase orders and requisitions.
• Monitor monthly food inventory turnover and slow moving items.
• Ensure purchasing, receiving and all storage are efficiently handled.
• Review food cost analysis on a daily basis to be in line with budget and forecast.
• Follow HACCP guidelines and ensure that Colleagues under his/her supervision comply with HACCP guidelines.
• Conduct section/departmental meetings and staff daily briefings.
• Manage the performance appraisal process for Colleagues under his/her supervision and make recommendations for promotions and transfers for Executive Chef\xe2\x80\x99s approval.
• Make recommendations to the Executive Chef for any changes in kitchen equipment and organizational structure and relay any recommendations from the rest of the kitchen brigade.
• Keep ahead of trade practices in the food service industry through trade magazines, competitive surveys and other aids.
• Perform any additional duties/projects as assigned.