Develop and implement business strategies for the kitchen that align with the company's overall mission, values and strategies.
Ensure the safety and hygiene standards in the kitchen are established, implemented and maintained.
Review and control food costing.
Check and ensure a consistency in the freshness and quality of food.
Consistently improve and maintain a high quality food preparation and food presentation.
Supervise associates to keep the kitchen areas organized and tidy on a daily basis especially the refrigerators and storerooms.
Check and ensure storage of food items complies fully with provincial regulations.
Purchase food and culinary equipment and supplies for the kitchen. Manage and maintain an acceptable inventory level for operational need.
Control costs through minimizing wastages by ordering required stock quantities.
Create new menus for special events/festivities on an annual basis. Work closely with other departments such as Sales, to design special menus for events.
Ensure staff are well trained by Chefs in food knowledge and preparation.
Ensure staff grooming, quality of food prepared, staff food handling skills and hygiene standards are observed and complies with regulations and expected standards.
Conduct monthly meeting with the team to discuss operations issues and brainstorm ideas to improve the standard and presentation of food.
Conduct performance appraisals for associates and manage their performance through coaching and training in accordance with established Resort standards.
Submit reports as and when required by Management.
Perform any other duties as assigned by Management.
JOB REQUIREMENTS :
Support and uphold the company mission, vision and values.
Demonstrate and be perceived as a role model.
Good communications and leadership skills.
Maintain highest standards of professionalism, ethics, grooming and attitude towards associates and guests.
