Summary
This position is responsible for the training and supervision of a team of cooks in the appointed sections and preparation of food observing all standards as set by the hotel and regulated by local authorities.
Job Responsibilities
- Train and supervise the work of kitchen personnel in the respective sections.
- Ensure personal cleanliness and proper department of all team members.
- Produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team members.
- Check the taste, temperature and visual appeal of food items prepared to ensure quality and portion are consistent and as per specification 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 team members who are ill or suffering from an infection from taking part in the preparation or handling of food.
- Ensure that team members follow the hygiene and sanitation procedures when handling food, equipment and utensils.
- Work closely with Stewarding in maintaining the cleanliness of the kitchen.
- Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to.
- Be well versed in hotel fire & life safety/emergency procedures.
- Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
- Attend all trainings as assigned by management.
- Maintain a high standard of personal appearance and hygiene at all times.
- Perform other reasonable duties assigned by the Management.
