Plan and coordinate the activities of the Culinary department.
Ensure to par stock all the amenities required by the team.
Ensure that preventative maintenance of all the equipment in the department is an on-going process.
Ensure that cleanliness and personal hygiene of the Culinary Department
Ensure that the team has been trained for all safety provisions.
Motivate and develop staff to ensure smooth functioning of the department and promote teamwork.
Achieve guest satisfaction and organizational profitability through effective utilization of all resources.
Ensure to operate department in such a manner that all cost objectives are met.
Identify optimal, cost effective use of the resources and educate the team on the same.
Ensure to record data concerning inventory controls, work assignments, personnel activities, etc.
Manage and direct the daily activities of all personnel in the department.
To ensure that crockery, cutlery, glassware and hollowware are maintained as per the standards.
Ensure that cleanliness, orderliness, sanitation and attractiveness of all the service areas are maintained as per the standards.
Ensures that safety measures are followed at all times.
Train and instruct employees in accordance with Company Policy.
Ensure that all the personnel in the department are well groomed.
Ensure that there is a proper work flow in all areas and all work stations are manned.
Ensure that following areas are clean at all times: kitchen, pantry, specified back house area, service lift, steward stores, main dish wash area, steward counter etc.
Inspect the stores from time to time to ensure cleanliness.
Ensure that Stewarding Team Leader & Kitchen Stewarding Associates is maintaining the correct procedures of disposing, handling, cleaning etc. to be used by all Kitchen staff.