- To assist the Executive Sous Chef and Head Chef in quality levels of production and presentation
- To work actively in cost control and implementing standards
- To assist in people related matters
- To carry out departmental training, where necessary
- To deputise the Executive Sous and Head Chef in their absence
- To control all aspects of food outlets in the Executive Sous and Head Chef's absence
- To be actively involved in Health & Hygiene matters
- To promote quality throughout the kitchen in all areas of food
- To ensure that room service is of the best in quality, temperature and service
- To carry out daily work to exceed guest expectations
- To ensure the smooth running of the day-to-day operations in the kitchen
- To strive to deliver the highest quality of food and service
- To adhere to all legal requirements, regulations and guidelines
- To conduct departmental orientation for all new team members
Please note that we believe in flexibility and multi-skilling, and you may be asked to do different tasks from time to time to enable us to meet the needs of our guests and colleagues.