Job Summary
Under the general direction of the Executive Assistant Manager i/c of Food and Beverage or his/her delegate, and within the limits of established IHG and local Hotel policies and procedures, prepares and serve a range of menu items that meet customers’ expectations, whilst supervising junior members of the Kitchen Brigade with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food production which meets customers and guests expectations.
Essential Duties And Responsibilities
- Coordinates, supervises and participates in the preparation in all aspects of food preparation in the particular area he is in charge of. As well as oversees all intricacies for other kitchen sub-sections to which are delegated into his department.
- Checks function sheets and daily menu items of the kitchen and sub-section to determine the variety and quantity of the food to prepare.
- Prepare the requisitions for food items based on functions, daily menus and forecasts.
- Supervises and participates in any buffets, special functions and set up which are related to his area.
- Sees that all food prepared is due so in a wholesome, clean appetizing and attractive manner and according to standard recipes.
- Sees that all refrigerators, reach -ins and freezers are cleaned and in order at all times.
- Plans and supervises the par stocks and inventory of his stores and freezers.
- Check portion sizes of meat, fish, poultry, etc. received from butcher.
- Checks and receives the food received from stores and production kitchens.
- Ensures the proper handling, cleanliness, and maintenance of working areas, equipment’s and cold rooms in his area.
- Provides direction to the Kitchen helpers, including Sous Chefs, Junior Sous Chefs, Chef de Parties, Demi Chef de Partie and Commis.
- Attends and participates in daily briefings and other meetings as scheduled.
- Ensures Hotel and kitchen policies and procedures are followed at all times.
- Participates in the training and motivation of his team.
- Prepares the schedule of his section and submits to the Exec.Chef for his approval.
- Presents new promotions and activities in the restaurant and implement new promotional ideas.
- Works in close cooperation with the Outlet Manager or his/ her Assistant to improve the service of the guests.
- Complies with the hotel’s safety, health, hygiene and sanitation standards.
- Checks and reviews closing and cleaning list prepared by the Chef De Partie to ensure its effectiveness.
- Demonstrates understanding and awareness of all company policies and procedures relating to Health, Hygiene and fire life safety.
- Performs related duties and special projects as assigned.
- REQUIRED QUALIFICATIONS
Education:
Technical Degree
HACCP certification
Skills:
Microsoft Office Tools
Opera/FBM
Experience:
6 years in the culinary industry
2 years of experience in a managerial or senior supervisory position
Competencies:
Problem-Solving and Decision Making
Drive for Results
Leading and developing people
Customer and market focus
Fostering collaboration
Cultural Awareness
Planning/Organizing
Creativity/Innovation
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