Responsible for overseeing all aspects of the kitchen and ensure that everything is running smoothly, from purchasing and inventory management to training and development of employees.
To ensure consistency and highest quality in food taste, presentation and appropriate food temperature for food served in all kitchens.
Maintaining and improving the kitchen service and product operations to maximize profit while maintaining a high degree of guest satisfaction.
Ensuring that good kitchen practices are maintained by example and by instruction.
Planning, allocating and evaluating work carried out by teams, individuals and self.
Developing extensive knowledge of all Resort facilities and services and surrounding areas
Follow HACCP guidelines and ensure that employee comply with HACCP guidelines.
Consistency monitors performance against guest critique to achieve a minimum group norm for both Customer Satisfaction and Food Quality.
Ensure that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification