Core Duties and Responsibilities
Providing all day-to-day direction and guidance to the kitchen team members as directed by the Executive Chef in his absence or not.
Meeting daily with the Executive Chef to communicate daily operational challenges & successes.
Assisting the executive chef in implementing the kitchen operation activities.
Partnering with Food & Beverage Managers and other Managers to create innovative and successful promotional ideas.
Monitoring and reviewing operating criteria to improve all food preparations, presentations and menu selections, processes, techniques to enhance satisfaction.
Participating in actual kitchen activities in achieving the set targets for the department matters sales, turnaround time, service delivery, food quality, menu, variety of menu etc.
Fostering a collaborative professional and disciplined work environment while building mutual trust, respect and cooperation among kitchen team members
Actively leading and participating, sharing ideas, opinions & suggestions in the weekly and daily Chefs or departmental meeting and briefings.
Involved in active inspections of dining Restaurant, In Room Dining, Banquet, and Meeting Room set–ups to ensure that standards are done well and up to standard.
Conducting daily walk-throughs of kitchen areas to ensure proper cleanliness, following up with the Chief Steward when needed.
Liaising daily with Food & Beverage Managers and the Culinary team to keep open lines of communication and relay guest feedback.
Participating in expanding on our current food offering to lead the department to the next level
Actively recruiting unique talent to strengthen our kitchen team's skill set.
Communication of F& B Targets to team members and clarifying on expected role for each.
Ensuring compliance to hotel policies, procedures, standards, health compliance, safety and sanitary practices are adhered to all by the team.
Takes a key leadership role and accountability in budgeting and controls as directed by the executive chef or management.
Assists in preparing of departmental budget, inventory management, labor and operating costs expenses control and overall cost control to align with the hotel's financial objectives.
Assists in appraisal of the kitchen departmental staff and ensuring set performance levels are attained, setting performance goals and standards and monitoring performance to provide timely, meaningful, and specific feedback.
Provides hands on job training sessions & takes lead on training to the direct staff.
Participates in preparation and analysis of financial forecasts, budgets and goals.
Assists in ensuring that all recipes and product yields are accurately costed and reviewed regularly.
In charge of ensuring that departmental meetings are organized, agendas are laid out, minutes recorded and action points/tasks are completed on time.
Ensuring proper scheduling of weekly and annual off and leave-attendance rota for kitchen staff to ensure efficiency and optimal use of human resource.
Performing other duties as assigned.
Job Specifications and Qualifications
Diploma or Higher Diploma in Culinary Arts, Food Production or relevant field.
Minimum 3 years of relevant management experience in a similar operation with proven track record
Experience in a busy business hotel is an added advantage.
Conversant with Hotel systems platforms and Office Suite.
Knowledge in HACCP.
Key Competencies
Up to date on culinary trends and passionate on furthering skills.
Proven leadership and managerial skills in a fast paced kitchen environment.
Report writing skills on purchase orders, menus, checklists, routine procedures etc
Great Communication skills
Service Oriented
Active listening skills and keen to details