Responsibilities
- Lead and oversee kitchen staff to guarantee consistent, high-quality food preparation and presentation in line with established standards.
- Adhere to all HACCP protocols and maintain accurate, up-to-date documentation at all times.
- Report any issues that could impact the hotel’s operations or reputation to senior management promptly.
- Organize and manage team activities to ensure efficient and seamless kitchen operations.
- Follow menu development directives from the Executive Chef, in coordination with the Executive Sous Chef.
- Maintain optimal inventory levels through accurate forecasting, ordering, and supply management.
- Forecast daily and weekly ingredient needs according to established procedures.
- Support team members to deliver efficient and reliable kitchen services.
- Ensure all team members are trained in safety protocols and emergency procedures.
- Encourage team development and collaboration to enhance departmental performance.
- Create staff duty schedules that support operational efficiency and coverage needs.
- Maintain appropriate staffing levels to deliver consistently high guest service standards.
- Oversee kitchen operations to reduce food waste and improve resource efficiency.
- Maximize workforce efficiency to control labor costs and improve productivity.
- Identify and promote cost-effective use of materials and educate staff accordingly.
- Supervise kitchen operations, equipment, and expenditures to support profitability in the Food & Beverage division.
- Ensure all food preparation and plating meet defined quality and presentation standards.
- Adjust work assignments and schedules as needed to meet operational demands on time.
- Uphold company and legal requirements for hygiene and sanitation in all areas.
- Oversee the creation and delivery of all assigned menu items, ensuring consistent excellence.
- Perform additional tasks assigned by management as required.
- Continuously monitor and evaluate food quality, guest satisfaction, food costs, cleanliness, and hygiene practices.
- Assist in menu creation under the guidance of the Executive Sous Chef, considering local tastes, market trends, ingredient availability, and cost efficiency.
- Enforce grooming, personal hygiene, and professional conduct standards within the team.
Responsibilities
- Lead and oversee kitchen staff to guarantee consistent, high-quality food preparation and presentation in line with established standards.
- Adhere to all HACCP protocols and maintain accurate, up-to-date documentation at all times.
- Report any issues that could impact the hotel’s operations or reputation to senior management promptly.
- Organize and manage team activities to ensure efficient and seamless kitchen operations.
- Follow menu development directives from the Executive Chef, in coordination with the Executive Sous Chef.
- Maintain optimal inventory levels through accurate forecasting, ordering, and supply management.
- Forecast daily and weekly ingredient needs according to established procedures.
- Support team members to deliver efficient and reliable kitchen services.
- Ensure all team members are trained in safety protocols and emergency procedures.
- Encourage team development and collaboration to enhance departmental performance.
- Create staff duty schedules that support operational efficiency and coverage needs.
- Maintain appropriate staffing levels to deliver consistently high guest service standards.
- Oversee kitchen operations to reduce food waste and improve resource efficiency.
- Maximize workforce efficiency to control labor costs and improve productivity.
- Identify and promote cost-effective use of materials and educate staff accordingly.
- Supervise kitchen operations, equipment, and expenditures to support profitability in the Food & Beverage division.
- Ensure all food preparation and plating meet defined quality and presentation standards.
- Adjust work assignments and schedules as needed to meet operational demands on time.
- Uphold company and legal requirements for hygiene and sanitation in all areas.
- Oversee the creation and delivery of all assigned menu items, ensuring consistent excellence.
- Perform additional tasks assigned by management as required.
- Continuously monitor and evaluate food quality, guest satisfaction, food costs, cleanliness, and hygiene practices.
- Assist in menu creation under the guidance of the Executive Sous Chef, considering local tastes, market trends, ingredient availability, and cost efficiency.
- Enforce grooming, personal hygiene, and professional conduct standards within the team.
