Description
Ensures the highest standards and consistent quality in daily preparation and keeps up to date with the new products, recipes and preparation techniques. Organizes kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the kitchen team. In absence of Head Baker, conducts shift briefings to ensure daily activities and operational requirements are known.
KEY RESPONSIBILITIES
- To be responsible in running day to day operation of the Kitchen.
- To come up with new dishes and recipes in line with market competition and trends.
- Ensure adequacy of supplies & ingredients in the Kitchen
- Put effort in optimizing the cooking process with attention to speed and quality
- Communicates politely and display courtesy to guests and internal customers
- Communicates to his/her superior any difficulties, guest or internal customer comment 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, wearing jeweler 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
- Prepares in advance food, beverage, material and equipment needed for the service
- Cleans and re-sets his/her working area
- Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines 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
- Log security incidents and accidents in accordance with Kitchen requirements
- 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 train associates on various sales techniques to increase the average check.
- To conduct associates 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.
- Follow HACCP policy and procedures, to ensure that the workplace remains clean and tidy and the safety of consumable goods.
REQUIRED EDUCATION
- High school diploma or equivalent or Hotel Management
REQUIRED EXPERIENCE
- Hotel/Restaurant /Bakery Background
LANGUAGE SKILLS
