Responsibilities:
Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
- Assists in maintaining effective food control systems by determining menus, purchasing needs, defining quality specification, observing food products at receiving, storing and issuing.
- Assists the Executive Chef in proposing menus and buffet set-ups in a creative and market oriented manner.
- Assists in development and implementing standards, Recipes, Portion size and costing.
- Assists within the kitchen operation, daily market lists and inter-kitchen transfers as required and submits to the Executive Chef.
- Under the guidance of the Executive Chef assists in conducting formal on-the-job training sessions for kitchen employees.
- Keeps an eye on the products as to never get shortage especially before public holiday or busy season.
- Checks and taste all buffet, displays and banqueting set-ups in accordance to the Executive Chef’s specification and takes action if he sees discrepancies immediately.
- Performs related duties and special projects as assigned.
- Controlling Departmental inventory in conjunctions with Food Stores.
- Supervising the employees regarding preparation and presentation of finished products for the restaurant and banquet facilities.
- Monitoring portion control to size, consistency and ingredient standards.
- Developing New menu Items to ensure the offering is current and on top of international trends.
- Source New products to ensure we a re recognized as a food & Beverage destination while training the Culinary team on cutting edge techniques.
- Ensuring that the kitchen work area is clean, organized and that the equipment is functional.
- Maintaining a good liaison with food and beverage outlets and communicating any concerns, comments or suggestions.
- Creating all new food production requirements for the kitchen department.
- To act as a team leader and take the responsibility for the development of staff, teaching and explanation of new recipes and procedures.
- Adheres to Menu Engineering Program.
- Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.
- Adhere to all environmental policies and programs as required.
- Other reasonable duties as assigned.