Position Purpose

Responsible for the daily management and food preparation of the outlet, ensuring maximum quality and profitability

Essential Functions 

• Responsible for hygienic and safe preparation of food within the outlet.

• Ensuring that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing wastage.

• Ensuring that food stock levels within the kitchen and pantry areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.

• Ensuring that all food products received into the kitchen are of the required standard and quality and that they are stored and rotated correctly.

• Ensuring that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained as per schedule.

• In conjunction with the Executive Chef, implement and prepare new items and menus.

• Be creative in the design and implementation of ongoing food concepts.

• Implement quality control procedures.

• Inspect method of food preparation and cooking at all meal periods.

• Liaise with the Engineering as to maintenance within kitchen.

• Inspect plate presentation and continually review and update when necessary.

• Attend meetings as required.

• Implement opportunities for quality Team Building.

• Ensure that all associates comply with the grooming and uniform standards.

• Assist in conducting development and performance reviews, identifying key personnel for further development and structured career path.

• Implement and maintain training systems to ensure that associates have the necessary framework and skills to perform their job efficiently and effectively.

Supportive Functions

• Liaise with the Executive Chef over the preparation of work schedules and annual leave schedules, ensuring they are within budget, business expectations and guidelines of the appropriate industrial legislation.
• Implement opportunities for quality Team Building.
• Ensure that all associates comply with the grooming and uniform standards.
• Oversee the selection and appointment of new associates within the kitchen brigade.
• Conduct regular staff meetings/briefings to keep all associates informed.
• Ensure compliance with legislated heath and safety requirements within the workplace, paying particular attention to Food Safety Legislation.
• Comply with all Corporate and Hotel Standards and Procedures.
• Actively promote a work environment, which cares for guests and associates alike.

Specific Job Knowledge, Skills and Abilities

• Management skills
• Delegation skills
• Organizational & time management skills
• Professionalism
• Communication skills (written/verbal)
• Strong Technical skills
• Guest focus
• Strong training skills
• Coaching
• Quality awareness
• Creativity 

• Diploma degree within a reputable hotel school or culinary arts.