Fully responsible for the efficient and smooth running operation of the entire Kitchen in accordance with all hotel operating procedures and local authority requirements. Job Responsibilities:
Continually monitors and revises as required all matters relating to setting standards for food production, food service and presentation and through effective management ensures that these standards are maintained with the highest integrity by the entire kitchen team.
Revise menus as and when necessary utilizing own flair and those of the Kitchen colleagues.
Communicates daily with Food & Beverage Director ensuring adequate but not excess food available for forecaster covers.
In conjunction with the Purchasing Department arrange for purchasing of food in accordance with forecaster sales, and achieve budgeted food cost by receiving & securely storing goods, and controlling requisitioning, wastage, pilferage, portion control and producing accurate menu costing.To ensure consistency of quality, taste, presentation, and correct temperatures of food served in all restaurants and bars.
Maximizes sales by skillful use of materials, equipment and presentation.
Provides comments and information to all colleagues on current events.
In conjunction with the Food & Beverage Director, prepares SOP’s for all new dishes and update prices as and when necessary, sample dishes, take photographs and with these training aids carry out cookery training sessions with the brigade.
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