Job Description
Assist the Executive Chef in maintaining standard and an efficient operation, controlling and guiding the staff of all kitchens. You are the second in charge of all kitchens, and satisfying guests' needs and exceeding their expectations are your number one priority.
Requirements:
Matric
Diploma in Professional Cookery
5-star restaurant experience of at least 3 years in a similar position
Able to demonstrate good written and verbal communication in English.
Proficiency with computers and computer programs, including Microsoft Word, Excel, and Outlook.
MAIN RESPONSIBILITIES
Specific Duties
Check staff timing, grooming, and personnel cleanliness.
Prepare, cut meat and fish as needed, cook and arrange food as instructed.
Coordinate activities of all chefs and apprentices to ensure efficient food service.
Control costs by minimizing spoilage, waste, and exercising portion control.
Handle machines, equipment, and utensils properly and teach the team.
Control food quality and presentation based on executive chef and chef standards, correcting mistakes as necessary.
Ensure proper rotation of products in the refrigerator.
Ensure that after every service, food surplus is cleared and stored properly.
Ensure all employees understand and adhere to the resort's standard book.
As a kitchen leader, maintain the best behavior to set an example for the staff.
Maintain and control all schedules.
Report any equipment malfunctions to the chef and coordinate repairs.
Control monthly inventory, following correct procedures.
Spend time cooking alongside all chefs.
Control the kitchens to the best of your ability and take charge when the chef is not on duty.
Ensure food costs are on par with the budget.
Ensure all kitchen areas and their contents are maintained in a clean state and good repair; report any defaults to the appropriate department.
Check and control all store requisitions and minimize costs throughout the department.
Ensure high standards of personal hygiene are maintained by all department members.
Ensure good daily communication between the kitchen and outlets.
Ensure regular clients are cared for accordingly.
General Duties
Conduct daily meetings and ensure all duties are carried out.
Consistently provide and maintain the highest standard of staff care and service.
Maintain a high standard of personal hygiene and grooming at all times.
Familiarize yourself with department standards of performance and demonstrate their application.
Have a good knowledge of all hotel facilities and answer guest and staff questions promptly and politely.
Handle staff complaints or problems promptly.
Adhere to all company hotel statutory rules, regulations, and policies.
Take responsibility for health and safety standards at work.
Maintain security concerning guests, staff, hotel property, and report suspicious circumstances.
Maintain your department in a safe, hygienic, and presentable state at all times.
Attend meetings, training sessions, or courses beneficial to you and your department as requested by management.
Demonstrate knowledge of fire prevention and follow hotel evacuation plans.
Report any damage to furniture, fittings, and equipment to the executive chef and address accordingly.
Perform other duties as assigned by management.
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