Head Chef
2 months ago
PrimeFunction
- Develop foodand service philosophy based around Indian western and South EastAsian cuisines
- Ensure quality is maintainedwith a standardised product.
- Develop new menupackage and ongoing customised clientmenus
- Maintain cost effectiveness bymaintaining profitability in allareas.
- Constantly evaluate systems tofacilitate improvement where possible.
- Ensurethat procedures are followed and clear records are kept at alltimes.
- Ensure the highest standard inpreparation of food production anddelivery.
- Ensure consistency of all productdeliveries.
- Exceed guest expectations inquality and service of foodproducts.
- Facilitates the functioning of and /or oversees the functioning of F&B Services Department orany other Department in the Hotel when necessitated bycircumstances and as mandated by the General Manager. This would beover and above regular stipulated responsibilities andduties
KeyResponsibilities
Food& Beverage ProductionPlanning
- Planand design menus for food andbeverage.
- Tastefully do pairing of wine withfood.
PeopleManagement
- Delegatethrough Chef de parties to achieve standards and work volumesuccessfully.
- Monitor grooming personal hygieneproper use of equipment delegation and efficiency of duties toensure the highest standards aremaintained.
- Liaise professionallywith the Service and Stewarding Department at alltimes.
- Monitor skill levels of staff andimplement on the job training to ensure all kitchen staff are fullytrained.
- Actively promote team work amongstkitchen staff to facilitate the achievement of kitchenobjectives.
FinancialManagement
- Minimisefood wastage at all times.
- Understandorganisation departmental financialobjectives.
- Oversee all functions as necessaryto ensure all food is at the requiredstandard.
- Manage the ordering of food productsto ensure financial objectives are met and produce is available forallevents.
OperationsManagement
- Meetdeadlines and time lines as assigned by the Restaurant &Bar Manager.
- Monitor the presentation of foodto ensure it complies with company standards and guidelines as perrecipe system.
- Manage rosters for casual agencyand section staff as per company policy to ensure appropriateresourcing levels.
- Distribute work schedules inappropriate sections of kitchen to ensure work is delegatedefficiently at all times.
- Monitor the quantityand quality of food products to ensure it is as per Accor standardrecipe.
- Monitor the use of equipment andprovide training where necessary to ensure staffs are usingequipment in a safe and propermanner.
- Ensure that all detailsrelating to food for events are clearly understood andorganised.
- Attend operational event managementand other work related meetings ifnecessary.
OccupationalHealth &Safety
- Ensurethat the OHS&E policies and procedures are effectivelycommunicated to all employees contractors and volunteers and thecontrol of visitors toworksites.
- Ensureinduction and department or job specific training is provided forall employees contractors andvolunteers.
- Ensurethat Department Safety Procedures and other safety information areprepared and complied with.
- Ensure thatDepartment safety plans are developed in consultation withemployees.
- PromoteOHS&E Management byexample.
RemoteWork :
No
EmploymentType :
Fulltime
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