CHEF
Job Description
Assist the Executive Chef in the day-to-day operations, taking over all
responsibilities (if the situation requires) during his/her absence, striving
for the highest possible guest satisfaction.
Job Requirement
DUTIES AND RESPONSIBILITIES
• Works in close cooperation with all key departments in the company.
• Prepares duty schedules in the kitchen operation.
• Works hands on towards the timely kitchen preparations for all meal service periods in the outlets and banquet activities.
• Regularly tours through all kitchens, stores and other food production facilities ensuring the highest possible hygiene and maintenance standards and pushes for the highest degree in applied hygiene and food safety.
• Monitors and correct the appearance (condition of uniform) and grooming of all assigned staff.
• Evaluates the performance of the assigned team and recommends internal promotions.
• Handles guest complains directly if the situation requires.
• Updated on all event activities.
• Drives together with the Executive Sous Chef all extracurricular events in the outlets as per the annual promotions activity calendar.
• Controls the food cost by preparing / reviewing / all store requisitions and direct purchases submits them for signature and ensures the accurate delivery of goods.
• Ensures that his / her immediate reliever is well informed about all relevant operational issues.
• Directs the development of future senior chefs.
• Conducts daily checks on the appearance (condition of uniforms) and grooming of assigned staff.
• Conducts regular spot checks on expiry dates of food products.
• Prepares hands on all menu changes and contributes to standardizing the presentation of all dishes.
• Ensures that all dishes leaving the kitchen are of appropriate portion and well presented as per recipes and presentation standards.
• Handles all food transfers out of the kitchen to other areas and ensures proper documentation.
• Ensures the handling of all FF&E and operating equipment.
• Participates in establishing the month end inventory of all areas.
QUALIFICATIONS
• Degree in Culinary science or related certificate
• Minimum 4 to 5 years of experience within the kitchen department
SKILLS
• Proven experience as a Chef. Minimum of 3 years in a high volume, multi outlet hotel or restaurant