Financial returns:
• Buy 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.
• Work with Executive Chef in the preparation and management of the Department’s budget.
• Report Lost and Found immediately to Security
• Be responsible in keeping our property safe and secure.
• Monitors food and operating costs and controls these by reducing waste.
• Direct food apportionment policy to control costs.
• Continuously seek ways to assist the Outlet management to maximize their revenues and profits through innovative recipes.
• Be responsible for saving hotel asset/ energy/ water/ chemical and propose the saving ideas to management
• Participate 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.
• Focus 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.
• Understanding departments and hotel’s product, and upsell to the guest, or recommend hotel products to the guest.
• Develop and write standard recipes.
• Review menus, analyses recipes, determines food, labor, overhead costs and assigns prices to menu items.
• Participate in the planning and costing of menus.
People:
• Ensure effective training programs for employees in coordination with the Training Manager and their Departmental Trainers.
• Identify training need, propose training plan, and conduct the training
• 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.
• Delegate appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
• Work with Executive Chef in manpower planning and management needs.
• Coach and develop staff
• Perform/ behave as per IHG Winning Ways to other colleagues within your department and toward other departments
• Work with Superior and Human Resources on manpower planning and management needs
• Perform/ behave as per IHG leadership competencies
• Develop the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.
• Work with Superior and Human Resources on disciplinary action for poor performance or any conflict among staff
• Observe staff’s performance, give constructive feedback when need it.
• Conduct shift briefings, department meeting to ensure hotel activities and operational requirements are known
• Supervise and Training of assigned employees.
Guest experience:
• Ensures that employees also provide excellent service to internal customers in other departments as appropriate.
• Ensure consistency service within the department
• Maintains positive guest and colleague interactions with good working relationships.
• Manage all requests made by guests, or special request from guest that your staff reported to you
• Perform Brand’s Services behaviors in daily operation basic towards the 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.
• Sharing guest feedback to the team
Responsible business:
• Rotate the roles (cross training) within department when required
• Prepare, cook, serve and store.
• Attend and participates in training sessions as scheduled.
• Attend and participates in daily briefings and other meetings as scheduled.
• Recommended changes to these standards
• Be responsible in keeping our property safe and secure
• Clean and re- set his/her working area.
• Understand and ensure your staff understanding IHG Brand Standard related to your department
• Open and close the shift, ensure effective shift hand over
• Be responsible in protecting the environment such as the trees, the sea, and special species
• In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known.
• Prepare in advance food, beverage, material and equipment needed for the service.
• Co- ordinate special projects as required, such as…
• Perform any other duties which may be assigned by the management from time to time.
• Implement the hotel and department regulations, policies and procedures including but not limited to:
- Health and Safety
- Quality
- Hygiene and Cleanliness
- House Rules and Regulation
- Grooming
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
• Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Help and assist with Theme buffet set up on beach or guest room
• Clean the kitchen and equipment.
• Assist with organizing special events and special food promotions.
• Supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.
• Maximize 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.
• Organize and set up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximize productivity.
• Develop the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.
• Ensure that all dishes from that section are prepared consistently and according to standard recipes.
• Work in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
• Train the culinary employees in that section of kitchen in the skills necessary for them to perform their function.
• Develop and write standard recipes.
• Ensure that employees have a complete understanding of and adhere to employee rules and regulations.
• Develop new dishes and products.
• Assist Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.
• Help with Food transportation from main kitchen back of the house to main branch outlets
• Maintain personal hygiene.
• Maintain a hygienic kitchen.
• Ensure the sanitation standards for kitchen are being met.
• Ensure that outstanding culinary technical skills are maintained.
• 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.
• Help and set up Villa on special tap and dine dinner and BBQ
• Assist 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.
