• Check and manage all deadlines for food, service periods and events
• Check and re- stock all mis- en- place after each service period, and ensure this is also done by all chefs on all sections
• Check upcoming events, organizes staffing and mis en place, and informs Executive Chef and Service about any food service issues or dishes/ingredients unavailable
• Prepare and handles all food production in compliance with safe food handling, hygiene, standard recipes and internal procedures.
• Deeply involved in menu development and dish / concept creation for the resort&039;s F&B operation"
• Control the wastage, misuse, spoilage and unauthorized use of all food and ingredients, reduce leftovers, and minimize production for slow service periods
• Passes on information as necessary to other colleagues and departments (service, front office, chefs, stewards, sales, purchasing etc) and to other members of the department
• Ordering of all ingredients and operating stock, maintaining stock at appropriate levels, supervise preparation quantities and methods to and reduce wastage and spoilage
• Communicate with kitchen, purchasing, sales and service to ensure smooth and timely delivery of all food production
• Train and oversee all chefs to ensure consistent taste, portioning and presentation of all food production
• Be responsible for smooth and efficient production of all food, overseeing hygiene, food handling, temperature control, freshness and taste / quality and consistency of all dishes served. Organize kitchen teams to meet all deadlines, timelines and business demands
• Greet and welcome all guests, and ensure all kitchen staff interact positively with guests they encounter at every opportunity
• Hands- on role overseeing and leading Japanese food production, applying the organizational structure, techniques and quality points defined by the Executive Chef.
• Manage the timely and organized production of all food, meeting all function and service deadlines and keeping all buffet top- up waiting times and a- la- carte waiting times to a minimum.
• Be responsible for operation, costs and productivity of the food production&039;s team members
• Follows all standard recipes and asks for training or clarification on any areas that are not understood.
• Ensure professional demeanor, body language and behavior of all chefs in the resort&039;s kitchens
