Tasks:

1. Prepares food for guests and team members efficiently, economically, and hygienically as per the standard recipes following the standards and procedures.

2. Hands on supervision of work operations.

3. Assist the Sous Chef/Junior Sous Chef in the day-to-day operation of the kitchen and to help maintain a high Standard of food preparation and presentation.

4. Support the Sous Chef/Junior Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times.

5. Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and Restaurants.

6. Seamless working with Recipes, Standards and Plating Guides.

7. Continuous Organization of Maintenance, Cleanliness and Hygiene according to Safe & Sound Procedures as well the established FSMS Standards.

8. Maintenance of all HACCP aspects within the hotel operation.

9. Correct usage of all equipment, tools and machines.

10. Can be asked to work for off site events.

11. Can be asked to complete tasks and jobs outside the kitchen areas.

12. Can be utilised during inventories.

13. All team members have to be knowledgeable about occupancy, events, forecast and achievements.

14. Preperation of menus as per request, in timely fashion.

15. Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages.

16. Every guest request must be responded to complete satisfaction.

17. Willingness to learn and adapt to changes.

18. Maintain at all times a professional and positive attitude towards his team members, and supervisors alike, and behave in accordance to the established hotel rules and team member handbook for him and team member under his supervision. To ensure smooth operation of the department.

19. Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times.

20. Monitor food quality and quantity to ensure the most economical usage of ingredients.

21. Check the quality of food prepared by team member to the required standard and make necessary adjustments.

22. Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner.

23. At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards.

24. The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment.

25. Carries out any other reasonable duties and responsibilities as assigned.

26. Perform other related duties and special projects.

29. To undertake any other reasonable task or request as directed by the management.

30. The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment.

Knowledge:

1. 3-4 years as Head of Kitchen in 4/5 Star category Hotel or individual restaurants with high standards.

2. Minimum requirements-High school graduate, Preferred – Completed Technical education in Hospitality or Culinary school .

3. Good command in English (verbal & written) .

4. Up to date Sanitation Classes.

5. Health Certificate