The Role
To provide service that is sincere, warm and enthusiastic, ensuring guests’ satisfaction
To interact with Food & Beverage, Sales & Marketing to ensure guests receive high levels of service
To be entrepreneurial and to think beyond the boundaries is expected and not requested
To take the time to get to know the guest, and to be committed to service excellence
To assist the Executive Chef and Executive Sous Chef in overseeing the kitchen and stewarding operations of the Hotel
Key Deliverables and Responsibilities
Planning & Organizing:
Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.
Ensure all menus are accurately costed, have standard recipes and presentation photos
Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel procedures.
Full compliance with local municipality HACCAP standards and certification.
Conduct interviews for candidates in the department in conjunction with Human Resources and prepare job descriptions.
The ability to make requisitions of all items needed for the next day.
The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing & manpower planning.
Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality.
Adhere to and monitor departmental operating expenses as per departmental budget and forecast.
In conjunction with the Executive Chef and Executive Sous Chef look at new potential revenue streams including outside catering opportunities.
The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.
Co Ordinate together with Food & Beverage Operations with changing programmes and promotions according to seasonality.
Ensure that staff scheduling is done effectively and in line with business demands and posted seven (7) days in advance.
Assist the Executive Chef and Executive Sous Chef with the preparation and conversion on departmental promotions calendar.
All new menu items to include service staff education and tasting.
Operations:
Have full knowledge of all products and services provided by the property and in the local area.
Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs.
The ability to be able to be flexible to the business demands and working hours.
The ability to be able to work in another area when needed and take part in cross training when directed.
The ability to perform other tasks or projects as assigned by hotel management and staff.
The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction.
Ensure daily shift handovers are conducted in a professional and constructive manner.
Ensure at all times that workstations, fridges, freezers and preparation areas are well organised, equipped and properly maintained.
Be committed to the company culture of natural enjoyment and be a role model for delighting our guests.
The ability to maintain the work area and equipment in a safe and sanitary manner.
To drive the performance of the kitchen and stewarding team members, including completion of performance appraisals, coaching counselling and performance management in conjunction with Human Resources.
The ability to proactively manage complaints and notify the Executive Chef and Executive Sous chef of any problems or complaints as when they arise.
Regularly spot check duty shift checklists to ensure tasks are completed.
The ability to maintain a cooperative working relationship with fellow employees.
The ability to handle and rotate food according to established procedures.
To have a complete understanding of and to adhere to Mövenpick Hotels & Resorts policy relating to Fire, Hygiene, Health and Safety.
Ensure you have a presence in our outlets and interact with guests during service and ensure this is practiced by the Junior Chefs in your absence.
The ability to prepare and plate items (food orders) received from F&B staff regardless of hand- written or computer printed media in a timely and accurate manner.
To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities.
The ability to turn off all equipment ensuring no safety hazard has been left behind.
Train and develop the kitchen and stewarding team in the departmental operating standards.
The ability to maintain a positive attitude and a professional disposition.
The ability to accommodate all food servers requests imaginatively when possible regarding guest&039;s dietary requirements, personal preference and requests.
Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members.
To ensure a consistently high standard of grooming is followed and by self and team.
To lead daily departmental briefings and monthly employee meetings.
Monitor kitchen equipment and ensure the team reports any defects to engineering immediately.
Actively participate in guest events when requested.
Foster a winning, solution- oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestions.
Ensure all team members are aware of all F&B revenue targets as well as food cost targets, and are kept informed of performance results.
Administration:
To ensure kitchen productivity and proactively manage the kitchens working hours.
Implement checks and controls for each and every food delivery for quality and proper storage.
To assist the Executive Chef and Executive Sous Chef in overseeing the implementation of training plan for the department.
To review the employee schedule and annual leave plan to ensure the correct allocation of resources in order to improve guest satisfaction levels as well as employee productivity and satisfaction.
To plan, cost and create standardised recipes taking into account seasonal produce and innovative menu engineering.
The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible.
Monitor and keep updated training records and schedules to ensure planning and completion is carried out as per hotel standard.
To be able to adequately manage the entire kitchen department operation in the absence of the Executive Chef and Executive Sous Chef.
The ability to perform administrative duties (paper work) i.e. food transfers, human resource forms, scheduling and recipes.
Be aware of accident prevention and help enforce safe work habits – Zero accident is our goal.
The ability to verify that all scheduled staff are present and signed- in.
To plan the weekly rota in accordance with the business demands.
To be able to correctly investigate and follow the correct procedure when dealing with food poisoning allegations.
Any violation of the above mentioned rules will be subject to disciplinary action.
Keep up to date and accurate HACCAP records and documentation ensuring all chefs are adequately trained and practising best HACCP procedures.
The ability to communicate with the Executive Chef, Executive Sous Chef on the performance of all employees and of the work performed.
Ensure all purchases are in line with the Hotels purchasing policy.
