To be responsible for the proper functioning, efficiency and profitable operations of the kitchen. To ensure quality and presentation of all food served throughout the restaurant.
• To be responsible for the day to day kitchen operation. To control and lead the kitchen staff.
• To handle effective implementation of the food production policies relating to his designated kitchen.
• To ensure quality of food services is provided and levels of skills and morale of kitchen personnel are maintained.
• To be responsible for all his kitchen crew to ensure that every staff member under his supervision is performing their duties according to policy, procedure and job description.
• To develop and implement training program for kitchen staff of his area.
• To ensure training is maintained and followed up and to keep training records.
• To maintain effective communications between the Executive Chef and his kitchen crew.
• To ensure the Company objective is conveyed to his kitchen staff.
• To prepare work schedules based on the business forecast of the restaurant.
• To schedule the appropriate manpower on duty to provide quality food and service.
• To maintain high standards of culinary skills regarding preparation and presentation and closely monitor portion conformity and ingredients specifications.
• To ensure the kitchen areas are clean and equipment is functional and that maintenance requirements are promptly forwarded to the Engineering Department.
• To formulate menus and submit them to the Executive Chef for discussion and approval.
• To monitor the performances of his subordinates and ensure they are trained and developed to the required standard.
• To ensure that the service from the kitchen to the restaurant is prompt and courteous.
• To keep abreast of the current trends in food availability and advise both storekeeper and Executive Chef accordingly.
• To collaborate closely with all kitchen and restaurant staff.
• To have the kitchen equipped with enough supplies at all time.
• To supervise and develop his assistants for their career advancement.
• To increase sales wherever possible.
• To ensure that all decisions made correspond to the established policies and Company objective.
• To plan and schedule all holiday rosters.
• To maintain a pleasant working atmosphere in the kitchen so that morale is maintained at a high level.
• To be familiar with all policies and procedures relating to his department.
• To assume other duties as appropriate when required.
• To be responsible for clearing all overtime by his staff within 30 days.
• To follow hygiene and safety standard set by the Hotel and Food & Hygiene Department.
• To know the Hotel's fire and safety procedures and operation of kitchen and firefighting equipment.
• To minimize wastage, optimize yield and be environmentally conscious.