1-Customer relations
• Develops excellent relationships with guests
2-Professional techniques/ Production
• Prepares the kitchen in line with level of activity and revised forecasts
• Ensures the smooth running of food preparation during the shift
• Ensures effective coordination between the kitchen, dishwashing and the different F&B points of sale
• Helps create new menus, concepts, recipes, themes and food styling
• Takes part in month-end inventories
• Keeps up-to-date with changes in culinary techniques
• Ensures all deadlines and quality standards are met in all facets of kitchen operations
3-Team management and cross-departmental responsibilities
• Modifies working methods to comply with the brand philosophy
• Integrates, trains and supervises apprentices, Commis Chefs, Cooks, dishwashers and Chefs de Partie
• Ensures connectors develop their skills to the best their ability and provides support for career development
• Ensures the whole team is fully involved and motivated, by taking every person’s needs into consideration
• Manages the team’s work schedule in compliance with social legislation
• Ensures that the connector under his/her responsibility behave, dress and execute their duties to the highest standard
4-Commercial/ Sales
• Keeps track of the standard of services delivered based in guest comments and quality audits
• Actively looks for and evaluates areas for improvement in all facets of kitchen operations
5-Management and administration
• In conjunction with the Purchasing Manager, manages stocks of foodstuffs and beverages
• Ensures that the equipment and appliances under his/her responsibility are used correctly and kept in good condition by kitchen connector
• Participates in investment decisions for the kitchen
• Respects the budgeted productivity ratios
• Carries out inventories, inputs data and explains consumption differences
• With the team, is continually looking for ways to improve costs and ratios while maintaining the high standard of service
• Manages all spend required to maintain smooth running kitchen operations
• Draws up a daily report on products that need to be ordered and forwards it to the Purchasing Department, or places orders directly
6-Hygiene/ Personal safety/ Environment
• Ensures the workplace remains clean and tidy and the due application of the HACCP hygiene rules at all times
• Respects the instructions and safety guidelines for all equipment used
• Applies the hotel’s security regulations (in case of fire etc.)
• Respects the hotel’s commitments to the “Environment Charter” (saving energy, recycling, sorting waste etc.)
