KEY RESPONSIBILITIES
Essential duties and responsibilities – (Key activities)
Job Summary: Control level of stock of food in house and what needs to be ordered, receive perishable items according to standards, apply and follow F. I. F.O. and storage system as per guideline.
Provide consistent quality of food and service to Internal and External customers, by adhering to and enforcing all New World Hotels Standards of excellence; training and guidance of trainees and attendants.
• Assist Executive Chef and Executive Sous Chef in kitchen operations as necessary.
• Maintain food preparation handling and correct storage standards.
• Perform all duties of kitchen associates as required.
• Support procedures for Food & Beverage portion controls and waste
• Maintain purchasing, receiving and food storage standards.
• Follow proper handling and right temperature of all food products.
• Recognize superior quality products, presentations and flavor.
• Operate and maintain all department equipment and reports malfunctions.
• Supervise and prepare shift operations and ensure compliance with all Food & Beverage policies, standards and procedures.
• Ensure compliance with all local, state and federal (Health Department) regulations and FSMS Company standard
• Know and implement New World Hotels Hygiene and Safety Standards.
• Calculate accurate theoretical and weighted food costs.
Other standard responsibilities
• Maintain F&B concepts and Mission standards concerning preparation & presentation.
• Train associates in safety procedures and supervise their ability to follow loss prevention policies to prevent accidents and control costs.
• Periodically plan outside associates’ activity to promote teamwork.
• Carry a monthly self-inspection and make sure the Department is compliant with the Brand Standard Guidelines.
• Actively participates in and leads recruitment and talent development for the division/department, to meet both current and future needs
• Implement and follow Departmental Daily “15 Minutes” Training Program.
• Models the company’s culture, vision, mission and core values at all times
• Develops and updates policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency across the group.
• Follow proper handling and right temperature of all food products.
• Effectively investigate report and follow up on associate accidents.
• Is a “brand ambassador” at all times and ensures brand integrity and clarity are always maintained.
• Ensure all managers and associates follow all job safety regulations and all hazards are reported to Security Department and Engineering Department.
• Interact with guests/customers, community, Company representatives, vendors and local education systems as needed.
• Operate and maintain all department equipment and reports malfunctions.
• Be responsible for asset management of all outlet property and facilities.
• Respond to guest inquires or concerns within 24 hours in what is deemed the appropriate manner.
• Techniques and excellent plate presentations.
• Develop and implement Manager, Supervisor & Associate training plans on a quarterly basis in conjunction with Human Resources Department.
• Promote positive inter-departmental relations through candid communication and cooperation.
• Participate in training the Restaurant and Catering associates on menu items including ingredients, preparation methods, seasoning and unique tastes.
• Be responsible for asset management of all outlet property and facilities. Comply with brakeage procedures
• Complies to the company policies.
• Works within all pre-set budgetary limits.
• Train, coach, and counsel associates in order to reach a satisfactory level of productivity.
• Ensure the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”.
• Visit hotel competitors each month involving supervisors as well.
• Participate in training associate on menu items including ingredients, preparation methods and unique tastes.
• Takes on other tasks in addition of the ones stated, in a reasonable framework.
• Conduct a preventative maintenance inspection on a monthly basis.
• Practice “Open Door” Policy at all times.
• Enforce the New World Hotels food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
• Order associate uniforms according to budget and ensures uniforms are properly inventoried and maintained.
Others
