Job Requirements

1) Responsible for professional staffing within the limits of the staffing guide. 2) Controls costs in aspects to purchasing, storing, production, wastage etc. 3) Constantly creates new products and maintains high standards. 4) Ensures adherence to minimum standards. 5) Consults and advises the banquet manager in regard to banquet activities. 6) Consults and advised Chief engineer on all matters pertaining to maintenance of the food production department. 7) Works closely with F&B cost controller in regard to food cost, storing, issuing etc. 8) With purchasing manager matter relative to purchases of high quality products. 9) Is actively involved in menu planning, considering popularity and variety of dishes in accordance with market conditions. 10) Prepares standard recipes for all menu items 11) Meets with banquet office daily in regard to banquet activities and requirements. 12) Supervises receiving of food items in regard to quality. 13) Sets up training program for all kitchen personnel and teaches constantly. 14) Sets up training program for receiving personnel. 15) Inspects storerooms, refrigerators and freezers daily to ensure no wastage. 16) Enforces established policies and procedures 17) Constantly creates new dishes, is activity involved in new buffet set ups for various theme parties. 18) Checks all areas assigned to him in regard to sanitation and hygiene to prevent contaminating of any kind. 19) Is well informed of the local health codes. 20) Ensures professional performances through: - Inspects cooks in regard to food preparation. - Checks on portion sizes according to standard recipes. - Check on food garnishes - Constantly teaches cooks in the fine points of cooking. - Tests food for taste - Evaluates overall performance. 21) Maintains and checks all records, reports and other administrative work. 22) Develops contacts with suppliers and checks out their operation to ensure reliability and consistency