Responsibilities
- Prepare and deliver all required food across various service outlets while effectively managing assigned team members under the direction of the Head Chef.
- Maintain consistent control over food quality, portion sizes, and freshness in all dishes served.
- Support the hotel's revenue goals by efficiently catering to events and functions requiring food and beverage services.
- Adhere strictly to food safety and hygiene regulations at all times.
- Follow all health, safety, and environmental procedures, including being certified in COSSH (Control of Substances Hazardous to Health).
- Assist the Head Chef in training kitchen staff according to the NVQ-approved framework, maintaining individual training records.
- Conduct accurate monthly inventory checks and collaborate with the Head Chef to understand stock levels and financial value.
- Ensure all kitchen equipment is clean, functional, and well-maintained.
- Administer disciplinary actions when necessary, following established protocols.
- Enforce professional appearance standards for all kitchen staff.
- Monitor and uphold high standards of personal hygiene among team members.
- Perform regular inspections of kitchen equipment and report findings as required.
- Address guest complaints promptly and in alignment with company guidelines.
- Ensure compliance with all internal house rules across departments at all times.
- Remain vigilant and follow fire safety protocols without exception.
- Attend all mandatory training sessions as scheduled by management.
- Respond to any reasonable operational request from members of the management team.
Requirements
- Prepare and deliver all required food across various service outlets while effectively managing assigned team members under the direction of the Head Chef.
- Maintain consistent control over food quality, portion sizes, and freshness in all dishes served.
- Support the hotel's revenue goals by efficiently catering to events and functions requiring food and beverage services.
- Adhere strictly to food safety and hygiene regulations at all times.
- Follow all health, safety, and environmental procedures, including being certified in COSSH (Control of Substances Hazardous to Health).
- Assist the Head Chef in training kitchen staff according to the NVQ-approved framework, maintaining individual training records.
- Conduct accurate monthly inventory checks and collaborate with the Head Chef to understand stock levels and financial value.
- Ensure all kitchen equipment is clean, functional, and well-maintained.
- Administer disciplinary actions when necessary, following established protocols.
- Enforce professional appearance standards for all kitchen staff.
- Monitor and uphold high standards of personal hygiene among team members.
- Perform regular inspections of kitchen equipment and report findings as required.
- Address guest complaints promptly and in alignment with company guidelines.
- Ensure compliance with all internal house rules across departments at all times.
- Remain vigilant and follow fire safety protocols without exception.
- Attend all mandatory training sessions as scheduled by management.
- Respond to any reasonable operational request from members of the management team.
Responsibilities
- Produce all necessary food for all food service operations as required, with an effective management of the team and department as directed by Head Chef.
- Maintaining quality and quantity control in all aspects, from portion control to freshness of the product presented.
- To achieve maximum sales for the hotel business plan, by accommodating any events that requires food and beverage.
- To understand and comply with food hygiene regulations.
- To follow Health and Safety Policies and Procedures in every aspect and to be COSSH trained.
- To support Head Chef in training staffs following the NVQ approved system, records to be available for each individual staff.
- Monthly stocktaking with full accuracy and develops understanding of stock holding, value in conjunction with Head Chef.
- To ensure that all equipment is clean and in good working order.
- To handle and follow disciplinary procedures as and when needed.
- To ensure staff are appropriately dressed and look professional.
- To ensure and enforce personal hygiene.
- To carry out and report on kitchen equipment audits.
- Ensure complaints are handled according to company policy.
- Ensure all house rules are adhered to in all departments at all times.
- To be aware of and act in accordance with Fire Safety Procedures at all times.
- To attend all statutory training as required by the company.
- To carry out any reasonable request made by a member of the management team.
Required
- Produce all necessary food for all food service operations as required, with an effective management of the team and department as directed by Head Chef.
- Maintaining quality and quantity control in all aspects, from portion control to freshness of the product presented.
- To achieve maximum sales for the hotel business plan, by accommodating any events that requires food and beverage.
- To understand and comply with food hygiene regulations.
- To follow Health and Safety Policies and Procedures in every aspect and to be COSSH trained.
- To support Head Chef in training staffs following the NVQ approved system, records to be available for each individual staff.
- Monthly stocktaking with full accuracy and develops understanding of stock holding, value in conjunction with Head Chef.
- To ensure that all equipment is clean and in good working order.
- To handle and follow disciplinary procedures as and when needed.
- To ensure staff are appropriately dressed and look professional.
- To ensure and enforce personal hygiene.
- To carry out and report on kitchen equipment audits.
- Ensure complaints are handled according to company policy.
- Ensure all house rules are adhered to in all departments at all times.
- To be aware of and act in accordance with Fire Safety Procedures at all times.
- To attend all statutory training as required by the company.
- To carry out any reasonable request made by a member of the management team.
