The position is responsible for assisting the Executive Chef / Head Chef with operation of the kitchen; ensuring that food standards, preparation, ordering, presentation and cooking techniques are carried out according to established recipes and standards.
Key responsibilities & duties will include (but not limited to):
- Supervision of kitchen in the absence of the Executive Chef. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
- Lead team members by setting a positive example.
- Assist Executive Chef with menu preparation and ensuring adequate supplies are available for expected service.
- Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
- Maintain excellent presentation standards and cost control for all food and beverage outlets.
- Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
- Works with and co-ordinates the work of apprentices, cooks and stewarding team in the preparation and production of food as required.
- Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned.
- Ensure the highest possible standard of hygiene is practiced and maintained by the entire F&B Service team to meet Health & Safety regulations and food preparation guidelines.
- Cultivate a positive work environment and identify existing skills and potential, ensuring development of kitchen team members.
- Assist in the preparation of monthly reports, commenting on key performance indicators and actions taken to keep on target.
- Ensure regular and effective communication with the Conference Sales Manager and Conference Coordinator, to meet the expectations of conference and events organisers.
- Carry out annual and mid-year appraisals with team members under your responsibility.
- Accountable for stock ordering and inventory management, plus monthly stock takes.
- Contribute to cost control through energy conservation, correct storage of all materials and use of equipment per operating standards and manufacturers’ specifications.