Summary
This position is responsible for the supervision of the work of a team of kitchen personnel, thereby maintaining high standards of food preparation and service in the kitchens.
Job Responsibilities
Operation
- Responsible for kitchen operations for events & functions.
- Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work.
- Ensure personal cleanliness and proper deportment of all team members.
- Work closely with the Executive Sous Chef & Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage.
- Discuss with the Executive Sous Chef & Executive Chef and recommends menu price adjustments.
- Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
- Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner.
- Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food.
- Suggest new recipe/products which may improve quality of food or lower food cost.
- Check the maintenance of all kitchen equipment.
- Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to.
Team Management
- Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization.
- Interview, select and recruit team members.
- Identify and develop team members with potential.
- Conduct performance review with the team.
- Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business.
- Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service.
