Essential Duties and Responsibilities:
• Fosters positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
• In conjunction with the head Chef plans activities, promotions, menu implementations according to the annual marketing plans.
• Guide other Chefs in decision making and judgement.
• Ensure that positive working relations with non-Food and Beverage departments are fostered giving co-operation at all times.
• Assist the Head Chef in compiling the annual marketing plans and budgets.
• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
• Find ways to improve the efficiency of the operations which will benefit our clients.
• Assist the Head Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre – determined quality standards.
• Constantly strive to reduce energy consumption within the kitchens.
• Complete detailed checks of the entire operation during all service periods taking necessary action to correct any deviation from quality standards.
• Conduct weekly equipment maintenance checks & stewarding cleanliness issues & follows up on deficiencies in a timely manner.
• Plans, co-ordinates and supervises all menu implementations in a timely manner with recipes, photographs & training.
• Conducts daily Section tours to observe operational standards and difficulties and follow them up with the Head Chef.
• Create and develop new dishes and recipes by keeping up with the latest market trends.
• Constantly strive to improve kitchen operating procedures.
• Relay guest’s comments, positive or negative, to the Head Chef and take corrective actions where necessary.
• Be fully responsible for the labor budget of the kitchen department.
• Control manpower distribution throughout the kitchens, by overseeing the schedule of all sections and make adjustments when necessary.
• Perform any other reasonable duties as required by the department head from time to time.
• Make careful use of safety equipment, such as gloves, goggles, aprons, overalls, shoes, and so on
• Return safety equipment to its designated storage area after use, and reporting any equipment damage to the supervisor
• Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines
• Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department
• Ensure disciplinary and grievance procedures are adhered to.
• Ensure all security incidents, accidents and near misses are always logged in a timely manner and brought to the attention of the Line Manager
• Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk
• Maintain compliance with all company policies and procedures
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