JOB OVERVIEW

• •Manages all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.
• • Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

• Be you – by being natural, professional and personable in the way you are with people
• Get ready – by taking notice and using your knowledge so that you are prepared for anything
• Show you care – by being thoughtful in the way you welcome and connect with guests
• Take action – by showing initiative, taking ownership and going the extra mile

DUTIES AND RESPONSIBILITIES

FINANCIAL RETURNS:

• Works within all pre-set budgetary limits

PEOPLE:

• Establishes and maintains effective employee working relationships
• Supervise and Training of assigned employees

GUEST EXPERIENCE:

• Understand and respond to customer’s needs and ensure a high level of guest satisfaction.

RESPONSIBLE BUSINESS:

• Manages all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit
• Manages all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation
• Oversees special events and special food promotions
• Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
• Develops and writes standard recipes
• Develops new dishes and products
• Takes steps to ensure that outstanding culinary technical skills are maintained
• Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly
  
  
  
• Controls and analyzes, on an on-going basis, the level of the following:
  • Sales
  • Costs
  • Issuing of food
  • Quality and presentation of food products
  • Condition and cleanliness of facilities and equipment
  • Guest satisfaction
  • Marketing
• Develops with the Training Manager training plans, develops training material in accordance with ICHG guidelines and implements training plans for the Food Production employees and other Food and Beverage employees
• Develops with the Director of Food and Beverage popular menus offering guests value for money in accordance with ICHG guidelines
• Plans and organizes with the Director of Food and Beverage successful Food and Beverage activities in the hotel and overseas
• Attends and participates to other meetings as required by the administrative calendar
• Keeps an up-dated Hotel Policies and Procedures file and up-dated files on the following Food Production matters:
  • Recipes
  • Finance
  • Standards
  • Personnel and Training
  • Outlets
  • Promotions
  • Meetings
  • Projects
  • Material and Equipment
  • Miscellaneous
• Sets Food Production and Stewarding goals and develops strategies, procedures and policies
• Determines with the Finance Director the minimum and maximum stocks of all food, material and equipment
• Sets standards of all food and equipment purchases in accordance with ICHG guidelines
• Monitors local competitors and compare their operation with the hotel Food and Beverage operation
• Works with Human Resources on manpower planning and management needs
• Works with Director of Finance in the preparation and management of the Department’s budget.

• ACCOUNTABILITY

  
  This is the job in a small to medium full-service, hotel which may include one or more food or beverage outlets, and/or meeting space or catering/convention facilities. Assist in the management of 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.

  QUALIFICATIONS AND REQUIREMENTS

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
• Problem solving, reasoning, motivating, organizational and training abilities.
• Diploma or Vocational Certificate in Culinary Skills or related field.
• 5 years experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience.
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