Description

Responsible for delivering consistently highest-quality food, handle purchase orders and ensures HACCP is implemented. Developing new and innovative recipes for baked goods and/or desserts, including seasonal menus and specialty items. Monitoring and ordering ingredients and supplies for the pastry/ bakery section, ensuring quality and proper inventory levels. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques. Managing standard recipe and stock taking as per the Kitchen policy. Organizes kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the kitchen team. In absence of Executive Chef, conducts shift briefings to ensure Kitchen activities and operational requirements are known. Follow business ethics while negotiating with supplier

KEY RESPONSIBILITIES

• To be responsible in running day to day operation of the Kitchen
  Prepare menus in collaboration with the Executive Chef


• To come up with new dishes and recipes in line with market competition and trends


• Ensure adequacy of supplies & ingredients in the Kitchen
  Follow the guidance of the Executive Chef and have input in new ways of presentation for dishes


• Put effort in optimizing the cooking process with attention to speed and quality


• Communicate politely and display courtesy to external guests and internal guests


• Communicates to his/her superior any difficulties, guest or internal customer’s feedback and other relevant information


• Establishes and maintains effective employee working relationships and friendly cooperation.


• To maintain a high standard of hygiene and grooming (uniform, name badge, hair, nails, jewelry and make-up etc.) as per Kitchen policy
  Attends and participates in daily briefings and other meetings as scheduled.


• Attends and participates in training sessions as scheduled
  Prepare in advance food, beverage, material and equipment needed for the service


• Cleans and re-sets his/her working area


• Conduct on the job training in accordance with the departmental standards and procedures and maintains a record of progress for each staff member


• Implement HACCP policy and procedures, demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same


• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.


• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly


• Initiate action to correct a hazardous situation and notify supervisors of potential dangers


• Log security incidents and accidents in accordance with Kitchen policy
  Works with superiors in the preparation and management of the department’s budget and is aware of financial targets


• Recycles where-ever possible and enforce cost saving measures to staff


• Diagnose problems and thoroughly analyze information to guide decision making


• Evaluate and assimilate critical information when reaching conclusions and make logical, competent decisions


• To conduct associate’s performance appraisals as required


• To follow Kitchen timekeeping procedures, must be present 15 minutes before scheduled starting time, on request work split shift, work any days including weekends and public holidays and do overtime as requested in accordance with HR policies


• Inspire others to excel by clearly communicating department and section goals and priorities, recognizing good performance and supporting employees when required


• Develop potential of others through training, coaching and development opportunities

REQUIRED EDUCATION

• High school diploma or equivalent or Hotel Management

REQUIRED EXPERIENCE

• Hotel/Restaurant /Bakery Background