Job Detail

RESPONSIBILITIES:

1. To be responsible for the direction and co-ordination of all food preparation functions carried out in one or more kitchens, including Butchery, Pastry and cold meat decoration.

2. To make inspection trips through kitchens and above named areas to observe conditions, methods and progress of preparation production.

3. To make demonstrations to cooks when necessary to improve preparation and to introduce new recipes or methods.

4. To supervise through assistant chefs and / or cooks.

5. To confer with the the Group Director of Food & Beverage on present and proposed practices and procedures.

6. To attend periodic meetings with other Food and Beverage, Executives, department heads and management to co-ordinate kitchen department activities with other departments.

7. To make up daily restaurant menus based on available food, cost, season and estimated business together with the Group Director of Food & Beverage.

8. To confer with assistants and the Group Director of Food & Beverage to consider changes or replacements in equipment, fixtures and procedures throughout departments.

9. To conduct departmental meetings for training and discussion.

10. To keep close watch on daily food costs in each outlet and follow up on fluctuations; to co-ordinate with Food and Beverage Controller on costs and potential.

11. To be knowledgeable of the requirements of banquet food preparation and be able to co-ordinate with pantry, bar and table service.

12. To prepare special dishes for demonstration or promotion purposes, if required.

13. To meet guests relating to special requests for unusual dishes or banquet requirements.

14. To interview applicants for vacancies, working with Human Resources Division on employment and other employee related matters. To keep close watch on payroll costs and schedule staff to meet business fluctuations.

15. To review regular and banquet menus to make sure staffing, equipment and supplies are adequate to meet needs daily.

16. To check all items salvages. To constantly stresses through training the proper handling of equipment to avoid unnecessary breakage and loss.

17. To follow and enforce the hygiene and safety standard set by the Hotel and Food & Environmental Hygiene Department.

18. To know the Hotel's fire and safety procedures and operation of kitchen and fire fighting equipment.