Manages all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.
KEY RESPONSIBILITIES
- Manages all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit and quality level of food production and sanitation
- Oversees special events and special food promotions
- Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
- Develops and writes standard recipes
- Develops new dishes and products
- Takes steps to ensure that outstanding culinary technical skills are maintained
- Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly
- Controls and analyzes, on an on-going basis, the level of the following:
- Sales
- Costs
- Issuing of food
- Quality and presentation of food products
- Condition and cleanliness of facilities and equipment
- Guest satisfaction
- Marketing
- Develops with the Director of Food and Beverage popular menus offering guests value for money in accordance with IHG guidelines
- Plans and organizes with the Director of Food and Beverage successful Food and Beverage activities in the hotel
- Attends and participates to other meetings as and when required
- Keeps an up-dated Hotel Policies and Procedures file and up-dated files on the following Food Production matters:
- Recipes
- Finance
- Standards
- Personnel and Training
- Outlets
- Promotions
- Meetings
- Projects
- Material and Equipment
- Miscellaneous
- Sets Food Production and Stewarding goals and develops strategies, procedures and policies
- Determines with the Finance Director the minimum and maximum stocks of all food, material and equipment
- Sets standards of all food and equipment purchases in accordance with IHG guidelines
- Monitors local competitors and compare their operation with the hotel Food and Beverage operation