Job description
Job Description:
- Plans menus for all outlets, catering, banqueting and special occasions in accordance with the set guidelines.
- Ensures proper scheduling of staff in accordance to the expected work-load and depending on the hotel occupancy. Controls and enforces the set vacation limits. Maintains a performance record of each member of the kitchen staff for assessment purposes.
- Ensures proper briefing of the service staff with regards to specials, specialities, seasonal offers and promotions.
- Assumes full responsibility of the training programmes aimed to maintain and improve the kitchen standards.
- Ensures proper handling of equipment, prevents loss and damage to assets and goods.
- Responsible for the costing of all food items produced.
- Responsible for proper storage of food items throughout the operation.
- Responsible for the proper receiving procedures of food items.
- Team oriented and to be able to cope with high volume of business.
- Friendly, attentive with positive attitude and always use proper language.
- Carries out other duties that may from time to time be assigned to him by the General Manager or the Executive Assistant Manager.
Requirements:
- Minimum 2 years in Culinary education, degree from internationally recognized culinary institution preferred
- Minimum 5 years in kitchen management and proven capability to manage a culinary team in an upscale food and beverage operation
- Advanced knowledge of food profession principles and practices
- Advanced knowledge of food safety and hygiene policies as well as equipment for cleanliness
- Good verbal communication and leadership skills
- Excellent knowledge of English and ideally other languages
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