Mô tả công việc
Trains, develops and motivates supervisors and culinary staff to meet established food preparation standards on a consistent basis.
Determines how food should be presented, and create decorative food displays.
Ensures compliance with food handling and sanitation standards.
Responsible for setting menus to suit each restaurant.
Review weekly and monthly schedules to meet forecast and budget.
Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Ensure proper grooming and hygiene standards for all kitchen staffs.
Recognizes superior quality products, presentations and flavour.
Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
Attend the daily morning meetings and other administrative sessions.
Should Understand employee positions well enough to perform duties in employees&039; absence or determine appropriate replacement to fill gaps.
Responsible for the consistent preparation of creative cuisine of the highest quality, presentation, resulting in outstanding guest satisfaction.
Actively responds to and handles guest problems and complaints.
Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
Always ensure the cost of food.
Ensure sufficient staffing levels are scheduled to accommodate business demands..
Interacts with guests to obtain feedback on food quality, presentation and service levels.
Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and resort standards.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
Able to perform additional duties as requested by the hotel management as and when required.
Ensures all kitchen employees maintain required food handling and sanitation certifications.
Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
Ensure proper purchasing, receiving and food storage standards in the kitchen.
Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
Frequently review finished products for quality and presentation before the orders are send to guest.
Follows and enforces all applicable safety procedures specified for kitchen and food servers.
Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.
Coordinates with the accounting department for acquisition of needed goods.
Provides guidance and direction to subordinates, including setting performance standards and Utilizes interpersonal and communication skills to lead, influence kitchen staff.
Follows proper handling and right temperature of all food products.
