OBJECTIVE

To maintain a high degree of service for all Resort guests. To supervise all kitchen staff as required while achieving and maintaining a high quality of food production.

KEY DUTIES / RESPONSIBILITIES

KEY DUTIES

• Maintaining and improving the kitchen service and product operations to maximize profit while maintaining a high degree of guest satisfaction.
• Recommending, monitoring and controlling the use of resources in the Kitchen operations.
• Managing the smooth and productive organization at the beginning of their shift in the kitchen to ensure other staffs are up to date on their work.
• Monitoring and maintaining stock levels required for all services.
• Communicating information to other staff clearly and more importantly, correctly.
• Monitoring staff performance and reporting to the Sous / Executive Chef.
• Thorough completion of rostered shift.
• Ensuring that good kitchen practices are maintained by example and by instruction.
• Planning, allocating and evaluating work carried out by teams, individuals and self.

KEY RESPONSIBILITIES

• Developing extensive knowledge of all Resort facilities and services and surrounding areas.
• Planning, implementing, monitoring and improving safe and hygienic operations for Resort guests and staff at all times.
• Creating, maintaining and enhancing effective working relationships
• Promoting guest satisfaction focus in accordance with Company policy.
• Training of apprentices in correct work practices.
• Provide training for all employees on all aspects of the departmental operating procedures
• 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
• Carrying out any other duties as directed by the 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.