OBJECTIVE

Under the direction of the Executive Chef, 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 the Occupational Health & Safety Committee

• 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 Restaurant Manager and Executive Chef, developing strategies to maximise revenue and profitability

• Liaising closely with Executive Chef on any changes that may affect normal kitchen routine

• Covering all duties of Executive Sous in Executive Sous Chef’s absence
• Carrying out other duties as requested by the Executive Chef / Resort General Manager

KEY RESPONSIBILITIES

• Provide regular feedback to employees on performance and teamwork
• Conduct interviews for the recruitment of new employees as appropriate
• 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 Executive Sous
• At all times, keeping updated on product knowledge of resort and related activities
• Resolving guest complaints to the guest’s satisfaction within your level of authority
• Maintaining excellent grooming and hygiene ensuring all grooming standards are met in relation to personal grooming and uniform presentation
• Complying with Resort Safety & Environment policies, initiatives and legislation
• Abiding by all Work Place Health, Safety and Hygiene regulations 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

PERFORMANCE STANDARDS:

• Specific financial measures of performance:
• To be agreed at each appraisal
• Specific non-financial measures of performance:
• To be agreed on recruitment and at each appraisal.
• General measures of performance:
• As a member of the department, he/she is required to set the highest standards of performance both within his department and as an example for others outside his department.
• Frequency of appraisal:
• Performance to be appraised bi-annually
• Appraiser:
• To be appraised by the Chef De Cuisine / Executive Chef