KEY RESPONSIBILITIES AND ACCOUNTABILITIES
Oversee the production of food within the Hotel ensuring that the quality of the product is consistently upheld. Implement menu engineering and maximize food revenue whilst contro...
KEY RESPONSIBILITIES AND ACCOUNTABILITIES
Oversee the production of food within the Hotel ensuring that the quality of the product is consistently upheld. Implement menu engineering and maximize food revenue whilst controlling costs and other overheads.
In addition, participate in corporate initiatives and external culinary events, as well as assist in the marketing of the food and beverage outlets when necessary.
The Head Chef will be required to conduct the duties in a professional and efficient manner, in accordance with the Hotel’s Policies and Procedures, ensuring that a high level of service is maintained.
To be abreast with the market's trends on culinary, cuisines and dining experiences to tap on these vital information towards developing and creating menu and dishes that will be the highlight of the Hotel among the guests and locals alike.
To ensure high standard of hygiene and good practices in the Culinary Department and to comply with all related regulations as enforced by the Local Authorities and Government.
DESCRIPTION OF WORK
- Analyze and respond to guest feedback, guests and employees satisfaction information and give a positive commitment to continuous improvement of product and performance.
- Responsible for the day to day management of employees working in the Department.
- Be actively involved in the preparation of the budget and monthly outlooks.
- Prepare menus in conjunction with the Food & Beverage Manager and Outlet Chef.
- Be creative in the design and implementation of ongoing food concepts.
- Maintain good working relations with all management and employees ensuring a smooth operation.
- Oversee the Stewarding operations to ensure it is operating efficiently and effectively.
- Implement quality control procedures.
- Inspect daily food preparation and cooking methods to ensure they conform to the Brand Standards and Standards of Procedures.
- Inspect portion control in all areas.
- Develop special dishes and create recipes as required and necessary.
- Liaise with the Senior Steward to ensure that all kitchens and kitchen equipment are maintained and in a sanitary condition and that adequate supplies of operating equipment are always available.
- Liaise with the Food & Beverage Manager on a daily basis for all operational requirements.
- Liaise with the Maintenance Manager as to maintenance requirements and be instrumental in planning a maintenance program for all kitchens to ensure all equipment are maintained and in proper working order.
- Liaise with the Sales & Marketing Department on all special event menu requirements to ensure that they can be produced to a high standard and that both food and labor costs are minimized.
- Inspect plate presentation and continually review and update when necessary.
- Responsible for effective recruitment, training and development, certification, performance evaluation, turnover reduction and optimization of productivity through efficient work practices and employee rostering.
- Ensure rosters are produced according to Hotel policy and displayed in a prominent location for employees and maintain vacation schedule to ensure efficient work scheduling.
- Manage Occupational Health & Safety issues at the workplace to control work hazards and incidents.
- Take responsibility for initiating training within the Department.
- Continually update and review all food purchase specifications, standard recipes, portion charts and preparation methods to ensure the highest standard of product at all times.
- Evaluate employees performances and analyze training and developmental needs and operational requirements in line with the Hotel's Policy.
- Undertake and complete employee certification training, including monthly refresher course of technical and service skills.
- Align working style, working practices and conduct with the Hotel's Vision, Corporate Values and Policies.
- Be well versed and knowledgeable of Fire and Evacuation procedures as well as health and safety requirements in the workplace.
- Coordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with Brand Standards and Procedures.
- Uphold the SNAP Service Culture by demonstrating the Service Standards at all times to guests and fellow ambassadors.
- Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety legislation and related Company Policies.
- Proactively identify risks and to assess, respond, control and monitor the risks that are inherent in the course of doing the business and operational activities.
- Manage and control leakage of personal information of business associates, employees, and/or any third party without their written consent under the ambit of Personal Data Protection Act 2010 (Act 709) unless required by governing Laws and Regulations, e.g. legal cases, Government and its Agencies.
- Comply, supervise and follow all aspects of activities under your responsibility and accountability in accordance to the Occupational and Safety Health Policy and Procedures under the ambit of the Occupational and Safety Health Act 1994.
- Lead, manage and motivate employees to deliver the performance standards and expectations and periodically review employees’ performance including creating and delivering development plans (training) for continual improvements.
PROFIT CONTRIBUTION
- Exercise quality control and portion control measures, as well as wastage minimization.
- Control food cost through accurate food requisition.
- Exercise manpower planning and control to minimize labor cost.
To summarize, it is not the intention of this Job Description to limit the scope or responsibilities of the above-mentioned, but to highlight the most important aspects of the position. It is essential that all employees are committed to their jobs and the success of the enterprise, and maintain a willingness to accept total flexibility of jobs and duties throughout the hotel/resort.