job description

• To ensure that the kitchen runs at an acceptable food cost.
• To ensure that ambassador productivity is maximized and payroll costs minimized.
• To work with the Executive Chef in setting each outlet menu and recipes for each meal period in order to ensure accuracy.
• To ensure that all outlet kitchens adhere to Company and Hotel Policies and Procedures and all Standards.
• To prepare and update the relevant section of the Departmental Operations Manuals.
• To monitor food standards in collaboration with the Executive Chef according to their respective outlet.
• To co-ordinate with the Stewarding in regards to the requirements for the Kitchens.
• Implements guidelines, policies and procedures for those operating departments according to Guidelines & Standards.
• To keep the Chefs de Partie up to date with seasonally available meats, fish and produce on the local market.
• To assist in the development of product specifications for all menus.
• To encourage Chefs de Partie to be innovative and creative.
• To ensure that product consistency in quality, appearance and taste.
• To assist the Purchasing Manager in the cost-effective selection of raw products.
• To liaise closely with the Purchase Manager in the event of price fluctuation of fresh products.
• To continuously test, along with the Chefs de partie, new products on the market.
• To conduct regular meetings with the Executive Chef and Executive Sous Chef.
• To share with the Executive Chef / Executive Sous Chef the responsibility to maximize revenue and profits.
• To ensure the accurate maintenance of food recipe data.
• Liaises with Engineering to ensure prompt and efficient repair and maintenance.
• To identify market‑needs and trends in terms of food for both hotel guests and the local market.
• To monitor and analyze the menus and product.
• To plan and implement in conjunction with the Executive Chef and Director of F&B, Food promotion.
• To assist in performance appraisals when necessary.
• To identify training needs and plan training programs for the ambassadors.
• Comply with the hotel policies and procedures as well as federal legislation.
• To establish a rapport with guests maintaining good customer relationship.
• To co-ordinate constantly with the purchasing department.
• To maintain a good rapport and working relationship with ambassadors in outlet of all other departments.
• To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
• To work closely with the Hygiene Officer in implementing all hygiene and safety procedures.
• To be entirely flexible and adapt to rotate within the different outlets of the Kitchen Department.
• To carry out any other reasonable duties as assigned by the Executive Chef.