Responsibilities
Responsible for all the food production, assist in daily food requirement orders, and maintenance of the highest professional food quality and sanitation standards.
Checking and refilling of stock levels in the shift.
Be in charge of all the kitchen fridges, dry stores area and all kitchen machinery and equipment’s maintenance.
Schedule shift timetables and off days and forward them to the unit chef.
Facilitate daily buffet menu planning, clearing of left overs and being guided by F.I.F.O (first in first out policy) and develop a daily buffet menu.
Facilitate all the team building activities
Supervise the cooking of food items that require skillful preparation.
Ensure proper staffing for maximum productivity and high standards of quality.
Evaluate food products to ensure that quality standards are consistently attained.
Schedule and establish a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Periodically visit dining area when it is open to welcome members.
Ensure end of the month inventory is accurate
Qualifications
Diploma in food and Beverage production
At least 3 years’ experience in a high end catering establishment
Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals.
Demonstrate real passion for menu planning and leadership
Good knowledge in hygiene and sanitization regulations
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