You will support kitchen operations by ensuring food quality, safety compliance, and efficient preparation while supervising staff and managing resources to deliver excellent guest dining experiences.
Responsibilities
- Enforce hotel and departmental rules and regulations consistently to maintain operational standards
- Delegate tasks fairly and appropriately to kitchen staff to ensure smooth daily operations
- Maintain personal grooming and hygiene to uphold professional kitchen standards
- Assist in directing kitchen operations to produce high-quality food that meets guest expectations
- Communicate and ensure staff awareness of safety policies to maintain a safe work environment
- Verify correct preparation and readiness of all mis en-place items before service
- Prepare food orders efficiently according to established standards and recipes
- Monitor portion control to maintain consistency and reduce waste
- Inspect buffet items regularly to ensure food quality and correct display presentation
- Taste food items before buffet service to confirm flavor accuracy
- Station at buffet counters during service periods as needed to oversee quality and replenishment
- Ensure cooking processes and sauce preparations follow standard procedures
- Receive and inspect meat and seafood deliveries for quantity and quality compliance
- Test cooked food to verify taste and quality before service
- Conduct thorough handover of job-related matters to the next shift for continuity
- Manage overall food cost, kitchen supplies, energy usage, and utensils within the section
- Clean and maintain work areas, cold rooms, and kitchen equipment to meet hygiene standards
- Assist the Executive Chef in ensuring smooth kitchen operations and quality control
- Control food cost and maintain food quality through monitoring and adjustments
- Adhere to safety policies, report accidents immediately, and support all safety programs
- Exercise caution on slippery floors to prevent accidents
- Provide proper safety instructions before staff operate any kitchen equipment
- Plan work schedules and order market supplies to ensure kitchen readiness
- Follow all standard recipes and comply with NEA food hygiene standards during food preparation.