Overview:
Assist in the management of Yoshino Kitchen Operations in a single food & beverage outlet or a shift, or section of food and beverage operations, including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.
Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
Responsibilities:
Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
Participate in the planning and costing of menus
Maintain a hygienic kitchen
Delegates appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
Assist with organizing special events and special food promotions
Helps the staff improve their skills and .provides support for career development
Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.
Clean the kitchen and equipment
Maximizes employee productivity through the use of multi- skilling, multi- tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
Through hands- on management, closely supervises the Kitchen employees in the performance of their duties and ensures this is in accordance with policies & procedures and applicable laws.
Develop new dishes and products
Maintains positive guest and colleague interactions with good working relationships.
Directs food apportionment policy to control costs.
Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
Behaves and ads in an exemplary, fashion, embodying LOTTE brand mindset
Ensures that employees also provide excellent service to internal customers in other departments as appropriate.
Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
Reviews menus, analyses recipes, determines food, labor, overhead costs and assigns prices to menu items.
Perform any other duties which may be assigned by the management from time to time.
Responsible for food hygiene, safety and quality in section
Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.
Ensure that outstanding culinary technical skills are maintained
Assists to oversee the punctuality and appearance of all Kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
Continuously seeks ways to assist the Outlet management to maximize their revenues and profits through innovative recipes.
Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
Carries out and coordinates the organization, preparation, production, presentation and assures the highest standard of Japanese culinary services. offered to guests
Handles guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow- up.
Develop and write standard recipes
Maintain personal hygiene
Helps the Executive Chef in all his duties in order to meet targets for quality of service, attitude and profitability for the overall Kitchen Department.
Implements strategy to maximize revenue
Works with Executive Sous Chef/ Executive Chef in the preparation and management of the Department’s budget
Supervise and Training of assigned employees
Ensures effective training programs for employees in coordination with the Training Manager and their Departmental Trainers.
Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.
Works with Executive Sous Chef/ Executive Chef in manpower planning and management needs
