1) Responsible for the efficient operation and profitable functioning of the Kitchen Department.
2) Assist the Executive Chef in the day-to-day operation of the Kitchen Department.
3) Supervise, co-ordinate and participate in the activities of kitchen staff engaged in the preparation and cooking of food for banquet, special events and catering functions.
4) Check Function Event Orders to determine kind and quality of food items to prepare and order. Prepare the list of food needed from different kitchens.
5) Co-ordinate with the Banquet Coordinator regarding Banquet Room layout and set-up and assembling of food tables and guest tables and food service procedures.
6) Prepare list of equipment required for Kitchens and co-ordinate with the Chief Steward regarding necessary arrangements and preparations prior to and during functions. Ensure complete return of all equipment.
7) Supervise the handling of food (fries, grills, roasts, broils, reheats) as required in the Banquet Kitchen or at a catering site. Participate in the demonstration of elegant food preparation in front of guests.
8) Ensure that the Hotel’s cost control policies and procedures are followed.
9) Take charge of the Kitchen Department in the absence of the Executive Chef.
10) Schedule working hours of the kitchen staff with the Executive Chef, taking into consideration the volume of expected business. Arrange staff for overtime if warranted by unexpected business or release them earlier if business is slow.
11) Assign in details specific duties to all staff under supervision and instruct them in their works.
12) Ensure personal cleanliness and proper discipline of all staff under supervision.
13) Co-ordinate closely with the Executive Chef in determining quality and quantity of food materials to be purchased and prepared. Keep a close watch over all materials used with a view of eliminating waste and spoilage, especially meat, fish products etc.
14) Discuss with the Executive Chef and recommend menu price adjustments when warranted. Determine prices of unlisted food items.
15) Responsible for the quality of all food prepared in the kitchens under supervision. Check constantly for taste, temperature and visual appeal. Make sure that all dishes are uniform and that established portion sizes are adhered to.
16) Ensure that soiled or damaged serving utensils are not put into use, check particularly for cracked or chipped china and glassware and train staff to follow this rule.
17) Prevent the use of spoiled or contaminated products in any phase of food preparation and prevent kitchen staff who are ill or suffering from an infection from taking part in the preparation or handling food.
18) Check the maintenance of all equipments located in the areas under supervision. Make every attempt to prevent damages or losses of Hotel property.
19) Recommend new products which may improve quality of food or lower food cost. Make suggestions to the Executive Chef concerning improvement which would make more satisfied customers and/or increase the volume or business or profit.
20) Be fully familiar with all emergency procedures, policies and standard operating procedures established by the Hotel.
21) Enforce house rules and regulations of the department and the Hotel.
22) Perform other duties as directed.
23) Demonstrated knowledge in kitchen operations and administration.
24) Knowledge in Cost Control. Creative and service oriented.
