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- Your duties may include but is not limited to selecting, hiring, training, counseling, scheduling and managing kitchen personnel, supervising and coordinating all related culinary activities.
- Report directly to Hotel Manager on all matters relating to the operation of Kitchen department.
- Estimate food consumption and requisition of food as well as ensuring that all costs are kept within budget; controlling food waste.
- Trains, develops, motivates and manage Kitchen staff on a regular basis.
- Maintaining, enhancing and/or developing menus and recipes; establishing presentation techniques and ensuring that such are maintained throughout the kitchen to guarantee consistency in delivery to guests.
- Maintaining quality of food served in the restaurant; ensuring proper maintenance and operation of all kitchen equipment as well as promoting satisfactory Kitchen hygiene and safety.
- Reporting monthly Kitchen reports.
- Suggesting new ideas on issues such as but not limited to new operation procedures, hygiene, cost control, storage method and new menu items.
- To ensure that the necessary stocks are on hand at the right quality and quantity.
- To ensure that the Kitchen is run and maintained hygienically, efficiently and safely.
- To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
- Investigate and respond to complaints.
- To ensure the proper image is being maintained by all team members with respect to grooming, uniform standards and personal hygiene.
- Acts as replacement staff for any kitchen position if and when short-staffed and/or circumstance dictates.
- Attends and participates in meetings as required.
- Any other duties and responsibilities as may be assigned from time to time by the Management.
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