·Makes sure that the food is produced in a very attractive way with attention to every detail, delicious and well-textured while corresponding with menus. Food temperatures must always meet safety standards.

·Perform food production and presentation to the customers and staff as directed by the Chef De Cuisine or Cluster Executive Chef.

·Consistently use food production methods in accordance with current federal, state and local standards, guidelines and regulations that govern the facility. Must also comply with department and organizational policies, procedures and the Executive Chef’s instructions to ensure that the customer’s expectations are consistently met at all times.

·All government food handling regulations must be consistently followed by all kitchen associates.

.Supervise the daily food production operations in accordance with current federal, state and local standards, guidelines and regulations that govern the facility. Must also comply with management and organizational policies, procedures and the Executive Chef’s instructions, to ensure that the customer’s expectations are consistently exceeded at all times.

 

·Control expenses for the assigned outlets kitchens/operations by producing only what is needed, getting the proper yield of all ingredients and preparing items correctly the first time.

·Build, cost and implement the menus in coordination with the senior kitchen management.

·Understand the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.

.Assist the Executive Chef to monitor the food cost of the property is within the set company objective and set goals.

 

·Always courteous to customers and associates, and consistently follow all policies of the organization.

·Plan and manage food quantities and plating requirements for the kitchen outlet.

·Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.

·Responsible for attaining all agreed upon goals and objectives within the specified time frame as part of management's overall goals and objectives for the fiscal year.

·Plan and manage food quantities and plating requirements for the kitchen outlet.

·Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.

·Prepare the kitchen duty roster and coordinate with Exec. Sous Chef the overall information for a smooth running of the operations.

.Training, coaching and tutoring of the junior management and junior associates.

·Demonstrate understanding and awareness of all policies and procedures relating to Health, Hygiene and Fire Safety.

·Train on emergency and evacuation procedures.

·Ensure all security incidents, accidents and near misses are always logged in a timely manner and brought to the attention of the appropriate addressee.

.Ensure full compliance with HACCP and local municipality legislation/requirements.

 

.Culinary School Degree with minimum 3 years certification.

·Certificate in Food production or Culinary Diploma.

·Food Hygiene – PIC level 3

.Basic & Intermediate Food Hygiene

Minimum of 8 years working experience with at least 4 years in a 5 stars hotel, 2 years minimum in prior similar role.

.Advance – English communication skills, written and verbal.