Ensure that the operation of the kitchen is carried out smoothly, achieving maximum standard of food quality and guest satisfaction.
Take full responsibility for the running of the kitchen.
Day-to-day running of the kitchen, adhering to the company’s policies and procedures at all times.
Ensure that a good image is projected by all colleagues, this being efficiency, courtesy, helpfulness, appearance and cleanliness.
Ensure that the required level of discipline and deportment is being maintained at all times by all colleagues,
Ensure that guest queries and complaints are being dealt with in an efficient, prompt and courteous manner, achieving maximum guest satisfaction.
Ensure stock availability (daily and seasonally) at all times
Timeous production of quality food at optimal cost under hygienic conditions.
Menu planning and food cost
To do a quarterly assessment of all menus in place. Assess purchase prices continuously and negotiate with suppliers continuously.
To ensure that attendance registers are kept daily and that any absenteeism is immediately recorded in the attendance register. Put in shift loan system must be executed.
Ensure that the monthly kitchen report, including all supporting documents must be submitted monthly to group executive chef.
Organize an efficient flow of production and, at the same time, maintain minimum but adequate staffing
To ensure that all kitchen colleagues are being trained to company standards bring course material back to the unit and implement what has been learned
To constantly update your knowledge and skills for the good of the establishment and the profession
Conduct regular audits to ensure complete and utter hygiene standards in the kitchen, please record these findings
Culinary Certificate from Reputable Institution
Fine Dining & Wine Courses will be an advantage.
Major Skills Required:
Deluxe Hotel Experience
5 years’ experience running a kitchen
Training Experience Essential
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