PURPOSE OF POSITION

Has overall responsibility for the planning, organizing, directing and managing of all activities within the Food preparation areas of designated property. Must be efficient and diplomatic in all situations involving any aspect of Food & Beverage where the reputation of the organization is represented.

 

KEY ROLES & RESPONSIBILITIES

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

 

• To co-ordinate, in detail on the Restaurant/Banquet/food production, and all specific duties to all Chef de Cuisines/Sous Chefs and colleagues under his/her supervision
• To check all set-ups for restaurant and banquet functions. Responsible for the accurate timing during service and to ensure that food served is always of the highest standards
• To constantly check the quality of food prepared with regard to taste and temperature
• To insist on a uniform visual appearance of all dishes prepared.  Presentation and garnish must be prepared according to standards
• To monitor and fully implement the portion control established with the recipe cards and the butcher test
• To minimise waste and spoilage
• To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers
• To ensure smooth and effective communication among the kitchens and with other departments
• To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications
• To constantly be alert on freshness, presentations and temperature of food served
• To supervise food tasting sessions and guide Chef de Cuisines/Sous Chef for new menu implementation
• To check with Chef de Cuisines/Sous Chefs on set-up prior to operations
• To conduct daily line-up in the department
• To attend meetings with the F&B director to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required
• To update menu recipe cards and menu planning for promotions

 

 

Staffing / Human Relations

• To report to the EAM F&B Director on all colleagues and operation matters
• To recommend promotions, transfer of colleagues to various outlets for approval
• To monitor colleagues schedules for the assigned outlets and counter-sign them weekly
• To monitor/approve colleagues overtime, change of shifts, colleagues’ leave etc.
• To conduct section/departmental meetings
• To be responsible for colleagues daily briefing
• To handle colleagues appraisal and responsible for their correct and true content
• To report all complaints to the EAM F&B Director  
• To be responsible for proper efficiency and profitable functioning of the assigned outlets or sections

 

Training/ Development

• To conduct training classes and on the job training for colleagues to develop their skills/new menu items
• To guide the departmental orientation for new hires
• To monitoring that succession plan follow the original program
• To ensure that colleagues are aware of hotel rules and regulations
• To ensure that colleagues are trained on fire and safety and emergency procedures
• To provide the necessary assistance/support to colleagues and EAM F&B Director to achieve their goals

 

Cost Control

• To maintain proper and adequate controls over purchase orders and requisitions
• To monitor on monthly food inventory turnover and slow moving items
• To ensure that purchasing, receiving and all storage are efficiently handled and that the good purchased conform to the hotel’s specification
• To review food cost analysis on a daily basis to maintain in line with budget and forecast
• To control and ensure that expenses/purchases/requisitions are within budget limits
• To ensure food portioning, serving, requisitions / receiving from stores are properly controlled
• To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers.  To practice “FIFO” system at all times

 

PERSONAL ATTRIBUTES

• Committed
• Flexible
• Positive attitude
• Motivator/self starter
• Team player/builder
• Displays initiative and creativity

 

ESSENTIAL REQUIREMENTS

• Willing to work long hours
• Flexible and adaptable to different working locations
• Computer and Finance knowledge
• Excellent in leadership and supervisory skills with a “hands-on” approach

 

 

 

 

Educational Requirements:

• Good culinary knowledge
• Culinary related certificates
• Apprenticeship or any other culinary certificate/diploma preferred

 

Language Requirements:

• Oral and written fluency in English
• Ability to speak other languages an advantage

 

Experience Requirements:

• Minimum 2 years of experience in the culinary field depending on position
• 1 – 8 years of experience in a Luxury Hotel preferred

 

Physical Requirements:

• Physically fit
• Clean and professional appearance

 

Usual Working Hours:

• As per Hotel policy.