RESPONSIBILITIES AND MEANS
- Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.
- Control and analyse on an on- going basis the following :
- Quality levels of production and presentation
- Merchandising and Marketing.
- Cleanliness, sanitation, hygiene.
- Guest satisfaction
- Operating food cost.
ADMINSTRATIVE RESPONSIBILITIES
- Is responsible for the preparation of menus taking into consideration the following:
- Market needs
- Passes onto the Purchasing Manager daily market list requirements.
- Inspects perishable food items received for quality control.
- Local requirements
- Merchandising and promotion
- Availability of food products
- Competition
- Potential costs
- Trends
- Produces up- to- date standard recipe file for all food items listed on the menus, to include:
- Actual cost
- Picture of the finished product
- Sales history
- Production time
- Performs related duties and special projects as assigned.
TECHNICAL RESPONSIBILITIES
- Execute inspections of physical aspect the food preparation areas.
- Responsible for the production, preparation and presentation of all food items, to ensure highest quality at all times.
HUMAN RESPONSIBILITIES
- In charge to interview new staff
- Monitor and control labour cost
- Conduct such functions as hiring, employee orientation, performance appraisal, coaching, counselling, and suspension if necessary, to ensure appropriate staffing and productivity.
- Develop formal training plans and conducts on the job training sessions for kitchen employees.
- Give constant positive and negative feedbacks to each team member in a constructive way.
- Show interest in staff career development
- Establish and maintains effective employee relations in his section.
- Observes and records employees performance
- In charge to find some potential candidates outside the hotel
OTHER RESPONSIBILITIES
- Ensure compliance with local and health and safety regulations
- Interact with individuals outside the hotel including but not limited to, clients, suppliers, government officials, competitors and other members of the local community
- Contributes to the overall business planning and development of the Hotel
- Be an inspiration to all Hotel Employees to achieve luxury level of performance and attitude
