Supervise Kitchen operation as directed by the Executive Chef ensuring the day-to-day operations are carried out according to established standards.
KEY RESPONSIBILITIES:
· Liaise closely with Banquet Manager, Restaurant Manager and Bar Manager as to the functions being held in the complex.
· Co-ordinate and consult with the kitchen and service staff to ensure the smooth and prompt service of food items.
· Check and control food preparation for all kitchen.
· Make enquires as to the number of people, tables and starting time for functions, to ensure prompt and efficient food preparation and service.
· Control and taste any food prepared from kitchen which be served to the guests.
· Check and control food preparation in butcher to ensure the prompt supply of items from these outlets.
· Plan and direct food preparation as required.
· Liaise closely with the Stewarding department to ensure the cleanliness of the kitchen area.
· Co-ordinate the service of food to and from the outlet with service staff.
· Maintain the highest quality of food items to guests; check presentation of items before service.
· Ensure the buffet and Ala Carte set-up is of the highest standard.
· Requisition all food items from the stores for functions as required, in conjunction with Executive Chef.
· Assist in the preparation of all food items.
