To work in close collaboration under the supervision of the Executive Chef.
Duties and Responsibilities
- Monitor quality of all food product and presentation.
- Oversee all aspects of the daily operation of the kitchen and food production areas.
- Respond to guest complaints in a timely manner.
- Ensure compliance with SOP’s in all outlets.
- Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
- Ensure compliance with requisition procedures.
- Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
- Understand daily forecasts and customer counts.
- Assume the role of liaison between all departments within the culinary division and all other hotel departments
- Assist the Executive Chef in creating menus for prospective clients.
- Assist the Executive Chef by overseeing daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
Key competencies and Qualification
- A culinary degree or diploma and at least 4 years of progressive experience in a luxury hotel
- Proficient in general computer knowledge
- Able to effectively communicate with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
- Able to perform several tasks and prioritize departmental functions to meet deadlines.
- Very good problem handling skills, including anticipating, preventing, identifying and solving problems as necessary.