ESSENTIAL DUTIES AND RESPONSIBILITIES
Plans menus for the restaurant.
Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
Approves the requisition of products and other necessary food supplies.
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
Establishes controls to minimize food and supply waste and theft.
Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
Develops standard recipes and techniques for food preparation and presentation which help to assure
consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
Attends food and beverage staff and management meetings.
Consults with the GM about food production aspects of special events being planned.
Cooks or directly supervises the cooking of items that require skillful preparation.
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to
achieve maximum profitability.
Evaluates food products to assure that quality standards are consistently attained.
Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
Evaluates products to assure that quality, price and related goods are consistently met.
Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Provides training and professional development opportunities for all kitchen staff.
Ensures that representatives from the kitchen attend service lineups and meetings.
Periodically visits dining area when it is open to welcome members.
Support safe work habits and a safe working environment at all times.
Perform other duties as directed.
Salary: Best in Industry
Industry: Travel / Hotels / Restaurants / Airlines / Railways
Functional Area: Hotels , Restaurants
Role Category:Senior Management
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