JOB RESPONSIBILITIES:
- Develop and implement business strategies for the kitchen that align with the company's overall mission, values and strategies.
- Ensure the safety and hygiene standards in the kitchen are established, implemented and maintained.
- Review and control food costing.
- Check and ensure a consistency in the freshness and quality of food.
- Consistently improve and maintain a high quality food preparation and food presentation.
- Supervise associates to keep the kitchen areas organized and tidy on a daily basis especially the refrigerators and storerooms.
- Check and ensure storage of food items complies fully with provincial regulations.
- Purchase food and culinary equipment and supplies for the kitchen. Manage and maintain an acceptable inventory level for operational need.
- Control costs through minimizing wastages by ordering required stock quantities.
- Create new menus for special events/festivities on an annual basis. Work closely with other departments such as Sales, to design special menus for events.
- Ensure staff are well trained by Chefs in food knowledge and preparation.
- Ensure staff grooming, quality of food prepared, staff food handling skills and hygiene standards are observed and complies with regulations and expected standards.
- Conduct monthly meeting with the team to discuss operations issues and brainstorm ideas to improve the standard and presentation of food.
- Conduct performance appraisals for associates and manage their performance through coaching and training in accordance with established Resort standards.
- Submit reports as and when required by Management.
- Perform any other duties as assigned by Management.
JOB REQUIREMENTS :
- Support and uphold the company mission, vision and values.
- Demonstrate and be perceived as a role model.
- Good communications and leadership skills.
- Maintain highest standards of professionalism, ethics, grooming and attitude towards associates and guests.
