OBJECTIVE

Under the direction of the Chef De Cuisine / Executive Sous, to efficiently take control of all day to day kitchen operations whilst achieving and maintaining the highest quality of food product and presentation, resulting in the provision of a superior dining experience for all resort guests

KEY DUTIES / RESPONSIBILITIES

KEY DUTIES

• Ensuring day to day productivity of all kitchen employees and the full completion of rostered shifts
• Planning, allocating, and evaluating work carried out by teams, individuals and self
• Identifying training needs and direct responsibility for the development and training of the kitchen brigade, and attending training programs for own professional development as requested
• Planning, implementing, monitoring and improving safe and hygienic operations for Resort guests and employees at all times
• Investigating all kitchen accidents and implementing corrective actions to prevent re-occurrence, following consultation with employees and a Human Resources representative
• Ensuring correct food storage practices are being adhered to in order to prevent unnecessary spoilage and cross contamination
• Controlling and analysing quality level of production and presentation of all food items
• Planning and creating innovative menus utilizing fresh tropical produce to provide guests with an unsurpassable dining experience
• Maintaining an up to date standard recipe file for all food items by preparing menus, recipe cards and preparation charts
• Demonstrating firm knowledge of all suppliers and their products, and thorough knowledge of ordering and delivery procedures
• Assisting with the ordering, receiving and checking of food items, ensuring that requested quality and quantity is ordered
• Maintaining stock levels of items used by kitchen brigade allowing shift completion without hindrance or disruption to the guests’ dining experience
• Conducting month end stocktakes accurately and in a timely manner and updating relevant stock sheets
• Maintaining close control on wastage or over use of products by any member of the kitchen team, and ensuring the correct and tidy storage of all food matter
• Recommending, monitoring and controlling the use, care and cleanliness of all kitchen resources including equipment
• In conjunction with the Executive Sous, developing strategies to maximise revenue and profitability
• Liaising closely with Executive Sous on any changes that may affect normal kitchen routine
• Covering all duties of Chef De Cuisine absence
• Carrying out other duties as requested by the Executive Chef / Resort General Manager
• Supervision and coordination of Staff Dining Room, cleanliness and quality of product

KEY RESPONSIBILITIES

• Provide regular feedback to employees on performance and teamwork
• Conduct employee performance development reviews as appropriate
• Provide training for all employees on all aspects of the departmental operating procedures
• Maintain an up to date action list and submit monthly to the Resort General Manager when required
• At all times, keeping updated on product knowledge of resort and related activities
• Resolving guest complaints to the guest’s satisfaction
• Maintaining excellent grooming and hygiene ensuring all grooming standards are met in relation to personal grooming and uniform presentation
• Complying with Resort Fire & Safety policies, initiatives and legislation
• Abiding by all Work Place Health, Safety and Hygiene policies at all times
• Abiding by the guidelines set out in the Employee Handbook
• Carrying out any other duties as directed by the Resort General Manager or Executive Chef

This is not an exhaustive list of responsibility; it is only an indication of the duties and responsibilities expected from you. You could be subject to any other duty and responsibility by the management as and when required.