Manage a team of 30 employees Manage three outlets - Buffet and A la carte Maintain HACCP standards - implementation & training Maintain a monthly Food Cost of Sales of 36% Maintenance cleaning standards in

Job Description

Job Title:                                 Head Chef

Department:                            Kitchen  

Report to:                                General Manager

Subordinate Personnel           ·         Senior Supervisors

                           ·         Pastry Chef

                           ·         Cooks

                           ·         Kitchen Stewards

General Scope & Purpose:

To manage the Kitchen departments: Staffing, Purchasing, Production, Service and Cost Controls effectively, while enforcing company standards, rules and regulations

The effective management of all aspects of the Kitchen operations in the hotel, including revenues, food cost, budgets (department operational expenses), inventories, health, safety and hygiene (HACCP).

Basic Requirements:

1. To report for duty punctually wearing appropriate attire, name badge and maintaining a high standard of personal hygiene and appearance at all times.

1. No earrings, consumption of Alcohol and No Smoking are permitted while on duty.

3. To report for duty as required, with the flexibility to meet the demands required.
4. Familiarize yourself with and abide by the rules and regulation set out in the Employees’ Handbook.
5. To respond promptly and efficiently to guests and staff issues.
6. Familiarize yourself with all the Emergency, Hurricane, Guest Incidents and Fire procedures in the hotel.
7. To attend any training scheduled by management, by extension conduct training as outlined below.
8. Attend all meetings as required relative to hotel operations
9. Assist General Manager in the day to day operations of the hotel.

JOB TASK:

                                Operations:

1. Responsilble for the day to day operation of the Kitchen deparment.
2. Ensure company´s policies, rules, regulations and procedures are maintained thoroughout the hotel.
3. 3.    Ensure that all the Kitchen Department is organized, employees performs their duties, maintain their areas and equipment in compliance with the company spitulated standards.
4. Coordinate all Kitchenk and repair orders with Engineering Department  and keep an updated record.
5. Maintain high level of moral within the Kitchen, while developing a good working realation with all others departments, through cooperation and communication.
6. Maintain a smooth and effective working relationship with Department Heads.
7. Conduct weekly meetings with Kitchen employees to address issues, highlight improvements and set goals and targets

                           Service:

1. 1.    Ensure quality service  in accordance with the company standard.
2. 2.    Ensure food quality and presentation are in line with the high standard expected.
3. 3.    Responsible for maintaining and improving food service standards delivered to hotel guests (resident and non resident).
4. 4.    Cooridnate the execution of all internal and external catering functions.
5. 5.    Esnure the required temperature are taken and recorded by Kitchen personnel on a daily basis i.e. Hot food cooking and holding, frozen meats, freezer & chiller temperature.
6. 6.    Ensure yourself or member of your team participate in the daily (lunch and dinner) meal briefings to be conducted by restaurant.

      Financial:

1. 1.    Approve all Kitchen requesitions to ensure all orders are line with the Departments requirements and budgetted margins.
2. 2.       Maintain effective Cost Control to achieve a monthly 36% Food Cost of Sales.
3. 3.    Approve all costed Kitchen employee rosters ensuring that numbers and dollar value are in within the budget parameters.
4. 4.       Ensure that all Kitchen F&B revenues are analysis in relations to cost and use F&B Flash Cost Reports to guide your daily expenditure.
5. 5.       Must approve all overtime request before the employee works the shift and submit to General Manager or Assitant General Manager for final approval.

      Training:

1. 1.   Conduct Customer Service training with Kitchen personnel on a weekly basis.
2. Conduct Health, Safety and Hygiene (HACCP) training every two months for all Kitchen and F&B service personnel.

3.   Conduct six months evaluation of all Kitchen superviors and line employees.

1. Conduct supervisory training for supervisory personnel in Kitchen Department.

      Health & Safety:

1. Ensure the highest level of sanitation and hygiene are maintained throughout all areas in the Kitchens

2.   Conduct H&S inspections in all Kitchens every two weeks and put in place corective measures and submitt report to General Manager.

3.  Conduct periodic inspections in all Storerooms containing food items to ensure there is proper packing, stock rotation, sanitation standards.

4.   Ensure proper cleaning schedules are in place in all areas in the kitchens and are being followed without fail

5.   Ensure HACCP standards are maintained throughout and the necessary signage is in place in all areas.

Other

• Assist guests in with special request, including but not limited to private parties, special functions, speicla dinners and special dietary needs.

• Perform any other reasonable duties from time to time, which may be requested by the General Manager or Directors of the company.

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