Scope and General Purpose of Job

• To oversee a section of the Kitchen and ensure that it runs according to performance standards established by the Executive Chef/ Executive Sous Chef.

Main Duties
Operational

• To organize and set up the assigned section of the kitchen as efficiently as possible to increase speed and maximize productivity.
• To ensure that all dishes from that section are prepared consistently and according to standard recipes.
• Assist in maximizing employee morale and productivity.
• Ensure that Kitchen adheres to the Company and the Hotel Policies, Procedures and Minimum Standards.
• Ensure that product consistency in quality of appearance and taste.
• Assign responsibilities to subordinate and to check their performance periodically.
• To control waste and losses and keep them to a minimum.
• To check all Kitchen areas and maintain a high level of hygiene.
• To prepare daily mise-en-place and ensure that all sections are ready for service.
• To become familiar with all sections of the kitchen to facilitate the flexible use of employees.
• To work in any section of the kitchen when necessary or as requested by the Executive Chef/ Executive Sous Chef.
• Ensure that your timesheet is accurately and honestly signed by yourself on daily basis.

Employee Relations

• To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.
• To supervise the junior employees within the department, ensuring that the correct standards and methods of service are maintained.
• Support, train and mentor students in the Kitchen, ensuring that they have the necessary skills to perform their duties with the maximum efficiency.

Qualifications
General

• To respond to any changes in the Food and Beverage & Kitchen Department function as set out by the hotel.
• To report for duty punctually, and adequately dressed.
• To maintain good working relationship with your own colleagues, and all other departments.
• To provide a courteous and professional service at all times.
• To have a complete understanding of and adhere to the Hotel’s Policy relating to Fire, Hygiene, Health and Safety.
• To maintain a high standard of personal appearance and hygiene at all times.
• To work flexible hours according to the demands of your functions.
• To undertake any reasonable tasks and secondary duties as assigned by the Executive Chef/ Executive Sous Chef.
• To attend and contribute to all Staff meetings and other related activities.
• To attend all training sessions organized by the Executive Chef or HR Training Manager.

Occasional Duties

• To carry out any other reasonable duties and responsibilities as assigned
• To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments / areas if required, to meet business demands and guest service needs.
• To assist the Executive Chef and Executive Chef in creating and modifying menu items.
• To carry out quarterly, bi-annually, annually inventory of operating equipment. 2-3 years CDP experience in hotel industry.