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.
Support colleagues to make sure they deliver with compliance and to the standards we expect.
The ability to coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas.
Actively participate in the training, development the Culinary colleagues, according to the monthly training plan, JD Power report “comment cards”, hygiene reports and any other highlighted areas for fine tuning/development that would benefit the team and guests.
The ability to coordinate with the E.A.M i/c F&B, and the Director of Catering for any special functions regarding food preparation and presentation, including additional costs and staffing requirements.
To take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order.
To ensure that all venue reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed to standards, in an accurate and punctual manner.
Oversee the culinary processes, planning of menus and designing standard recipes to ensure consistent quality in food production, that meet guest expectations and contribute to the profitability of the hotel.
To have a complete understanding of, and adhere to local & the company’s policy relating to Food hygiene and Safe Food Handling practices.
To ensure the 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.
The ability to hire, train, discipline, supervise and organize all Culinary personnel on a regular basis.
