Manages all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.

KEY RESPONSIBILITIES

• Manages all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit and quality level of food production and sanitation
• Oversees special events and special food promotions
• Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
• Develops and writes standard recipes
• Develops new dishes and products
• Takes steps to ensure that outstanding culinary technical skills are maintained
• Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly
• Controls and analyzes, on an on-going basis, the level of the following:
  • Sales
  • Costs
  • Issuing of food
  • Quality and presentation of food products
  • Condition and cleanliness of facilities and equipment
  • Guest satisfaction
  • Marketing
• Develops with the Director of Food and Beverage popular menus offering guests value for money in accordance with IHG guidelines
• Plans and organizes with the Director of Food and Beverage successful Food and Beverage activities in the hotel
• Attends and participates to other meetings as and when required
• Keeps an up-dated Hotel Policies and Procedures file and up-dated files on the following Food Production matters:
  • Recipes
  • Finance
  • Standards
  • Personnel and Training
  • Outlets
  • Promotions     
  • Meetings
  • Projects
  • Material and Equipment
  • Miscellaneous
• Sets Food Production and Stewarding goals and develops strategies, procedures and policies
• Determines with the Finance Director the minimum and maximum stocks of all food, material and equipment
• Sets standards of all food and equipment purchases in accordance with IHG guidelines
• Monitors local competitors and compare their operation with the hotel Food and Beverage operation