- Demonstrate ‘ownership’ of the outlet through commitment to the following areas of responsibility:
- Through the Chef de Parties and Kitchen Brigades hands on supervision of the food service operations on a day to day basis.
- Ensure food standards, preparation, presentation and cooking techniques meet hotel standards and maintained at that level. Work with the kitchen brigade and take corrective action where appropriate if standards are not met.
- Strive continually for innovative, quality, value for money food, which is presented and served in the most complimentary way.
- Collate, photograph and cost all recipes. Ensure they are followed accurately, and to the Hotel standards. Food is to be checked and tasted at all times and at the beginning of every service to check for freshness and quality.
- Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
- Work closely with the front of house team to meet food and beverage operational objectives.
- Co-ordinate the weekly food requirements with regards to purchasing with consideration for delivery times, shelf life, forecasted sales and storage capabilities.
- Co-ordination of the stewarding team to meet the kitchen’s requirements.
- Ensure that all kitchen staff are fully briefed prior to commencing their shift. Delegate duties to the shift Kitchen Brigade so all aspects of the shift are covered promoting a team working environment.
- Encourage Kitchen brigade to be aware of market needs and trends so their product meets these requirements.
- Take responsibility to ensure all required tasks and delegated projects are completed accurately and within given time frames.
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