KEY ROLES & RESPONSIBILITIES

Responsibilities and essential job functions include but are not limited to the following:     

 

• To have thorough knowledge of the establishment’s facilities and personnel involved
• To have a good knowledge of food service techniques and menu contents
• To be aware of the hotel fire and safety and emergency procedures

 

Operations

• To train, supervise and control the work of the kitchen personnel in the respective sections
• To produce high quality food in a specified area of the food preparation and
  and ensure that this is also practiced amongst the other Colleagues
• To be responsible for the quantity and quality of the food supplies
• To assist the section head in continuous training of the Commis I/II and Trainee Cook
• To co-ordinate in detail on restaurant and banquet food production, and all colleagues under his supervision
• To constantly check the quality of food prepared and served, and to ensure
  that it is always of the highest standards

 

Communications

• To contribute and work as a team in the general operations of the kitchen(s), offering to assist fellow colleagues when required
• To ensure smooth and effective communication among the kitchens and with other departments
• To maintain a professional and friendly attitude towards guests during contact

 

 

 

 

 

 

Hygiene and Food Safety Management

• To be responsible for the hygiene and cleanliness of all kitchens including staff kitchen restaurant
• To work closely with the Chef Steward in maintaining the cleanliness of the kitchen area as prescribed by MOE standards and the pre-planning and execution of delivery and cleanliness of equipment
• To ensure proper maintenance and usage of equipment
• To ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils
• To make sure that working areas, working tables and working utensils are cleaned and sanitized as per ISO 22000 / HACCP policies
• To ensure that food contents are always fresh and dated

 

Cost Control

• To practice economy where food, paper supplies, electricity and water are concerned
• To maintain food gross profit set by Hotel
• To be able to demonstrate management abilities when required by the Chef’s Office

  dealing with budget matters; for example: Labor Costs, Training, Operating Equipment and Food Cost etc.

• To maintain strict control on food portioning and wastage, ensuring gross food profitability

 

PERSONAL ATTRIBUTES

• Committed
• Flexible
• Positive attitude
• High energy level
• Motivator/self-starter
• Team player/builder
• Displays initiative and creativity
• People and customer oriented