Maintain the concepts and standards for food preparation and presentation
Enforce operational Standards that are reviewed periodically, updated and then improved
To ensure consistency and highest quality in food taste, presentation and appropriate food temperature for food served in all kitchens.
Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
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.
Maintains the restaurant’s quality and reputation by monitoring the food that is served to our guests