Job description

Job Description:

Plans menus for all outlets, catering, banqueting and special occasions in accordance with the set guidelines.
Ensures proper scheduling of staff in accordance to the expected work-load and depending on the hotel occupancy. Controls and enforces the set vacation limits. Maintains a performance record of each member of the kitchen staff for assessment purposes.
Ensures proper briefing of the service staff with regards to specials, specialities, seasonal offers and promotions.
Assumes full responsibility of the training programmes aimed to maintain and improve the kitchen standards.
Ensures proper handling of equipment, prevents loss and damage to assets and goods.
Responsible for the costing of all food items produced.
Responsible for proper storage of food items throughout the operation.
Responsible for the proper receiving procedures of food items.
Team oriented and to be able to cope with high volume of business.
Friendly, attentive with positive attitude and always use proper language.
Carries out other duties that may from time to time be assigned to him by the General Manager or the Executive Assistant Manager.

Requirements:

Minimum 2 years in Culinary education, degree from internationally recognized culinary institution preferred
Minimum 5 years in kitchen management and proven capability to manage a culinary team in an upscale food and beverage operation
Advanced knowledge of food profession principles and practices
Advanced knowledge of food safety and hygiene policies as well as equipment for cleanliness
Good verbal communication and leadership skills
Excellent knowledge of English and ideally other languages

Breking New