Organise kitchen operations and prepare and serve a range of dishes, whilst supervising junior members of the Kitchen Brigade.
Key Responsibilities
- Prepare in advance food, beverage, material and equipment needed for the service.
- Cook and serve dishes according to the restaurant’s menu.
- Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.
- Clean and re-set their working area.
- In absence of Manager, conduct shift briefings to ensure hotel activities and operational requirements are known.
- Work with Superior and People Services Manager to ensure the departmental performance of staff is productive.
- Conduct on the job training in accordance with the departmental standards and procedures and maintain a record of progress for each staff member.
- Provide input for probation and formal performance appraisal discussions in line with company guideline.
- Ensure new staff attends Corporate Orientation within first month of hire and departmental orientation is completed within first two weeks.
- Coach, counsel and discipline staff in breach of hotel policies and departmental procedures, providing constructive feedback to enhance performance.
- Work with superior in the preparation and management of the department’s budget and be aware of financial targets.
- Recycle where-ever possible and enforce cost saving measures to staff.
- Log security incidents and accidents in accordance with hotel requirements.
- Communicate to their superior any difficulties, guest or internal customer comment on and other relevant information.
Skills, Knowledge and Expertise
- Gastronomic education certification or equivalent(apprenticeship/diploma/BA/Bsc)
- HACCP certification
- Minimum 2 years kitchen experience
- International experience is preferred
- Banqueting experience is preferred
- Ability to work and communicate in a multinational environment
- Good oral and written skills
