Mô tả công việc
- Follow all control and key procedures
- The ability to set up control systems, which will assure quality and portion consistency.
- Expedite orders on the line.
- Have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in the kitchen.
- Monitor budget and control expenses with a focus on food, and labour costs….
- Liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges.
- Monitor the hotel kitchens operating costs and implements corrective pro-active action where necessary to reduce expenses.
- Identify Market needs and trends in terms of food for both hotel guests and local market, and Monitors and analyses the menus and products of competitive restaurants
- Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
- Understand, prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures.
- Ensure all “quality ingredients’’ are professionally prepared in accordance with recipes, plating guides, with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets, Food Cost.
- Coordinate with the Executive Chef, the restaurant Manager any special functions regarding food preparation and presentation, including additional costs and staffing requirements.
- Diligence in prevention of wastage
- Deliver Crowne Plaza Brand Promise and Service Signatures to daily work.
- Help create the department’s annual budget and the setting of departmental goals.
- Communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day&039;s operation.
- Ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation.
- Assist the Executive Sous Chef–Executive Chef-Chef de Cuisines, communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day&039;s operation, to the team with clear and concise details, and follow up.
- Identify and request assistance if required, prior to any breakdowns occurring.
- Ensure that proper work orders are completed to repair Culinary equipment and solid follow up to ensure maximum operating equipment.
- Plans and implements effective food promotions in co-ordination with the Food & Beverage Promotion Calendar.
- Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
