- Sous Chef
- Head cook
- Chief Steward
- All kitchen Staff
Key Job Objectives
- Under the general guidance of the General Manager and Operation Manager and in strong working relationship with the Food & Beverage Manager provides the highest food quality consistent with cost control and profitability margins of the hotel’s kitchen to maximize guest satisfaction and food profitability.
- All work is carried out in line with the hotel’s guidelines, the departmental business plan and the Hotel’s corporate guidelines and service concepts.
Detailed Roles and Responsibilities
- Manage Food Production and Provide the Highest Food Quality
- Manages all activities in the kitchen, including production, stewarding and management of food production staff.
- Maximizes guest satisfactory by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen.
- Assures adherence to standards of food quality, preparation, recipes, and presentation.
- Assures proper staffing and adequate supplies for all stations.
- Oversees all food production related areas.
- Co-ordinates activities, times and communicates priorities to ensure correct preparation, and delivery time to provide food for functions, a la carte, groups, breakfast and rooms service.
- Maintains product consistency by conducting inspections of seasonings, portions, and food appearance, and follows-up appropriately.
- Oversees inventory disbursement of all food supplies.
- Controls and orders all fresh products and dry storage items required by kitchen and related departments to ensure correct quality and par stock.
- Monitors and facilitates communication between kitchen production and service staff.
- Assures that proper safety, hygiene, and sanitation practices are followed.
- Co-ordinates operation of kitchen with other food and beverage departments.
- Together with Food and Beverage Manager, and Director of Sales, makes suggestions for sales promotions with food and beverage and to increase sales.
- Ensures food readiness and compliance in case of last-minute changes to reservations.
- Ensures that prices and portions are offered in accordance with food and beverage profit objectives.
- Manage Food Production Staff, and Steward Function
- Manages all food production staff, and the steward function.
- Utilizes leadership skills and motivation to maximize employee productivity and satisfaction.
- Challenges employees to achieve optimum quality while minimizing cost.
- Monitors department’s overall service, interaction with other departments, and teamwork daily, and takes action to improve.
Human Relations Management
- Screens, interviews and selects potential employees.
- Checks that staff meets and exceeds internal customer service expectations by training and encouraging staff to use highly professional service principles and standards.
- Identifies training needs, and makes sure staff receives training, including skills training to produce consistent results.
- Identifies employees with potential for promotion and/or transfer and makes recommendation to Food and Beverage Manager.
- Works closely with the Human Resources Manager on the following Human
Resources related tasks:
- Performance appraisals
Discipline and grievance
- Lead Laws, Regulations & Policies
- Monitors and makes sure staff follows all applicable laws, especially in regard to food safety and sanitation.
- Fosters and develops effective employee relations with the general manager and throughout the hotel.
- Establishes and maintains effective internal communications with departmental heads as updated information of hotel activities need to be known to help in sales meeting with clients.
- Develop quality management process to maintain the standard of the hotel.
- Attends training and daily meetings to ensure optimum information flow, teamwork and productivity.
- Socially Responsible Business: show involvement and be interested in environmental and/or social issues by participating in Socially Responsible Business activities as this will assist in presenting the hotel as a reputable brand to prospective clients.
Health and Safety:
- Adheres to all health, sanitation and food safety rules and regulations, and makes sure that all staff adheres to these.
- Ensures that all potential and real hazards are reported and reduced immediately.
- Fully understands the hotel’s fire, emergency, and bomb procedures.
- Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees.
- Ensures that employees work in a safe manner that does not harm or injure self or others.
- Stimulates and encourages a general awareness of health and safety.
- Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening.
- Ensures that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department.
- Develops guest/market-oriented menus, and changes menus regularly to reflect local, seasonal and national trends.
- Attends restaurant and/or catering fairs and conferences regularly to develop food knowledge.
- Monitors industry trends and recommends appropriate action to maintain the competitive status and profitability.
- Monitors competitions’ pricing and menus.
- Reviews and follows-up on food sales statistics per menu item.
- Recommends better operational practices, procedures and concepts to the Food and Beverage Manager.
- Conducts formal tasting as part of new recipe development and product testing regularly.
- Prepares reports to develop a more informative database for improved management decision making, and critical evaluation of work activities and preparation techniques.
- Minimizes spoilage, waste and overproduction.
- Controls payroll cost.
- Assists in the review, selection, determination of specifications and pricing of proposed hotel menus.
- Works pro-actively to minimize food complaints from guests.
- Informs food and beverage staff of applicable food laws and limitations within policies and guidelines.
- Follows-up with Restaurant Manager to determine guest satisfaction; measures these results and establishes strategies to improve the food quality.
- Checks the restaurant reservations and VIP list.
- Prepares the food production department’s business plan.
- Attends meetings and training required by the Food and Beverage Manager.
- Assists colleagues to perform similar or related jobs when necessary.
- Accepts flexible work schedule necessary for uninterrupted service to hotel guests.
- Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to the appropriate individual.
- Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function.
- Is well updated on, and possesses solid knowledge of the following:
- Hotel fire, bomb and emergency procedures
- Hotel health and safety policies and procedures
- Current licensing relating to own department
- Hotel and restaurant corporate marketing and promotional programs
- Corporate clients and clients generating high business volume
Key Performance Indicators:
- 90% Employee performance evaluation.
- Smooth running of operations that exhibit proper planning, time management and efficient resource allocation.
- Overall departmental performance.
- Thoroughness in accountability of kitchen budget.
Working knowledge, skills, competencies and attributes
- Good communication skills;
- Attention to detail and efficient organisational skills;
- Excellent communication skills;
- Behavioural Skills
- Strong Interpersonal skills;
- Conflict management and resolution;
- A university degree from social sciences or any other relevant field.
- A culinary certificate from a reputable school will be an added advantage.
- Working experience within the hospitality sector will be an added advantage.
- A minimum of 8 years relevant working experience in kitchens.