To assist the Chef de Cuisine/ Sous Chef in coordinating and supervising the running of the assigned kitchen department, with the aim of maintaining our standards and of achieving maximum guest satisfaction. To increase sales, to achieve budget food cost and to stay within the budget to general kitchen expenses. To deputize in the absence of the Executive Chef, Executive Sous Chef or Chef de Cuisine.
Key Duties and Responsibilities
ATTENDANCE
Make sure you arrive at work as per the roster.
GROOMING AND HYGIENE
Responsible for staff uniform appearance and personal hygiene in his section.
Reports on duty as per roster, clock in when reporting on duty, swipes out when finishing the shift, attire as defined, wears name tag at all times
DAILY ACTIVITIES
To ensure immediate subordinates perform within the framework as set forth in their Job Description s and standards of performance
Ensure that the staff time book is completed daily
To ensure that all kitchen staff commence duty on time and that they are wearing the correct uniform and complex health regulations
Practice daily on the job training and to assist the Chef de Cuisine in his monthly training sessions and be actively involved in taking classes
To ensure safe working conditions for all kitchen personnel
To ensure that all maintenance requirements are reported and recorded daily
To be responsible for all deliveries, that they are checked properly with an emphasis on quality, quantity and priced as per agreement
To ensure minimum wastage
To check regularly and physically on the correct staffing of the department
To ensure a fast and efficient service to the guests
To ensure that customer relations are kept on a high standard and that all complaints are dealt with immediately and in a manner satisfactory to the customer
To bring creative ideas for new dishes, more attractive presentations, food promotions etc. to the attention of his immediate supervisor
KEY PERFORMANCE MEASURES
Measurable:
Department productivity, training attended
Food Cost Percentage on Budget.
Hygiene Audit
Quality Audit
Customer ratification index
Employee motivational index
Non Measurable
Multifunctional, interface with Platinum supervisors
Positive attitude
Attention for detail
Personal grooming and etiquette
IMPORTANT RELATIONSHIPS
Reports to Executive Chef
Takes decisions on operational matters concerning the kitchen that are outside the responsibility of the subordinates
Maintains excellent relations and professionalism amongst all peers
Stays in contact with staff in the department, managing through example
Other Departments
Co-ordinates with Maintenance for all work
Maintains good working relationships with F&B service team
Customers and outsiders
Builds friendly relationships with guests and peers
KEY RESPONSIBILITIES
Recommend changes in systems and procedures to increase efficiency and to improve service quality
Ensures prompt and accurate service by kitchen staff to all the customers, to achieve a high level of customer satisfaction
Ensures availability of raw ingredients at all times, by proper planning, correct requisitioning timings and correct storage in Walk-ins
Ensures implementation and maintenance of standards of food quality, preparation and presentation
Actively support F & B service with regular attendance of their briefings
TRAINING
Encourages team building through regular informal chefs briefings and an open door policy
Uses Palace's appraisal system to review performance of direct subordinates and determines their development needs
Makes recommendations on the hiring, promoting, increments and disciplinary action for employees in the kitchen
Ensures the career development plans and succession planning of subordinates
Counsels staff in relation to work related matters
Ensures constant on the job training and classroom training for all staff
Attends behavioral and vocational training in own and related work areas to enhance skills and develop multi-functional skills
Personally conducts key training
ADDITIONAL
To perform any other duties as directed by your immediate supervisor
To be available to work overtime when requested
You as middle management are held fully responsible in keeping your fridges up to the standard of the hotel, making sure you and your colleagues work neat and tidy
Control your stock levels, make sure you have a proper stock rotation
Make sure you and your colleagues are cooking all dishes according to recipes and specs
To be able to control your departments food cost and operating costs
It is important to control your staff in your department and take necessary action when needed
It is your duty to run the kitchen and your department and take necessary action when needed
It is your duty to run the kitchen and your department to the set standard of the Executive Chef
It is your duty to make sure when you are on shift that all food leaving the kitchen from which ever outlet it is, are up the One and only standards set by the Executive Chef
To assist with keeping general kitchen areas professional and driving the culinary vision of the Executive chef.