Position Summary:
Manage all kitchen operations including Stewarding operations with an emphasis on maintaining
health, safety, or other compliance requirements, as well as brand standards and local policies and
consistent food product which meets customer’s expectations. Adhere to local regulations concerning
hygienic standards and practices, staff training, and overseeing the preparation and presentation of a
procedures.
Responsibilities:
- Manage all functions of the Food Production and Stewarding operations to achieve the optimum
departmental profit.
- Manage all functions of the Food Production and Stewarding operations to achieve the optimum
quality level of food production and sanitation.
- Oversee special events and special food promotions.
- Make recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the
Food and Beverage operation.
- Take steps to ensure that outstanding culinary technical skills are maintained.
- Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets
- Develop new dishes and products, develop and writes standard recipes.
and current trends and make appropriate adjustments to kitchen operations accordingly.
- Control and analyze, on an on-going basis, the level of the following:
- Sales, costs, issuing of food, quality and presentation of food products, condition and cleanliness of
facilities and equipment, guest satisfaction, marketing.
- Develop with the Training Manager training plans, develops training material in accordance with
Wyndham guidelines and implement training plans for the Food Production employees and other
Food and Beverage employees.
- Develop with the Director of Food and Beverage popular menus offering guests value for money in
accordance with Wyndham guidelines.
- Plan and organize with the Director of Food and Beverage successful Food and Beverage activities in
the hotel and overseas.
- Keep an up-dated Hotel Policies and Procedures file and up-dated files on the following Food
- Attend and participate to other meetings as required by the administrative calendar.
Production matters:
- Recipes, finance, standards, personnel and Training, outlets, promotions, meetings, projects,
material and equipment, miscellaneous.
- Set Food Production and stewarding goals and develops strategies, procedures and policies.
- Determine with the Finance Director the minimum and maximum stocks of all food, material and
equipment.
- Work with Director of Finance in the preparation and management of the Department’s budget.
- Set standards of all food and equipment purchases in accordance with Wyndham guidelines.
- Complete the other tasks and jobs which assigned by the leader.
- Work with Human Resources on manpower planning and management needs.
- Monitor local competitors and compare their operation with the hotel Food and Beverage operation.
