Job Description
Assist the Executive Chef in planning, coordinating and supervising daily kitchen operations.
Ensure all food preparation and production meet the hotel’s quality, presentation and hygiene standards.
Assist in developing and implementing kitchen SOPs, recipes and food standards.
Plan kitchen activities according to occupancy forecasts, business levels and operational requirements.
Supervise and coordinate the activities of kitchen staff to ensure smooth and efficient service.
Monitor food quality, portion control, consistency and presentation.
Assist in developing new dishes, recipes and products in line with guest preferences and market trends.
Monitor stock levels and ensure timely requisition and distribution of kitchen supplies.
Conduct regular stocktaking and assist in maintaining accurate inventory records.
Control food costs and minimise wastage while maintaining required quality standards.
Assist the Executive Chef in preparing and managing the kitchen budget and controlling departmental expenses.
Monitor departmental profitability, productivity and operational costs.
Handle guest feedback and complaints relating to food, ensuring appropriate corrective action is taken.
Interact with guests to obtain feedback and identify opportunities to improve the food offering.
Ensure special dietary requirements and guest requests are properly addressed.
Induct, train, coach and develop kitchen team members to enhance their skills and performance.
Monitor staff attendance, grooming, discipline, motivation and adherence to hotel standards.
Promote teamwork, effective communication and positive employee relations within the kitchen.
Ensure compliance with HACCP, food safety, health & safety, hygiene and hotel standards.
Ensure kitchen equipment, utensils and other assets are properly maintained and used correctly.
Liaise with the Maintenance Department regarding equipment repairs and preventive maintenance.
Conduct regular inspections to ensure cleanliness, hygiene and safe working conditions.
Attend management meetings and conduct daily kitchen briefings in the absence of the Executive Chef.
Maintain effective communication with other departments to ensure smooth hotel operations.
Provide recommendations and suggestions to management for continuous improvement of kitchen operations.