Job Description

SUMMARY:

Responsible for providing efficient and cost effective food service to the hotel food outlets while maintaining or exceeding the high quality standards of the hotel.

 

ESSENTIAL FUNCTIONS:

Essential functions as defined are ILLUSTRATIVE ONLY and not a comprehensive listing of all functions and duties performed by incumbents within this classification.  Essential duties and responsibilities may include, but are not limited to, the following:

 

  • Plans, organizes, schedules, reviews and evaluates the work of assigned staff.
  • Meets with the Chefs des Parties, head cooks and lead steward on a daily basis, to ensure smooth running of all kitchen departments.
  • Ensures that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
  • Ensures coordination of services between restaurant and kitchen.
  • Ensures that staff is trained in all aspects of kitchen operations, equipment utilization, safety procedures, portion control and pleasing presentation of all dishes.
  • Assists in development and creation of menus to maintain or exceed the established criteria, paying special attention to seasonal availability.
  • Assists with the establishment and maintenance of working budget with required updates as required.
  • In the absence of the Executive Chef, holds daily meetings with the Restaurant Manager to ensure that VIP's are timely identified and any special arrangements properly communicated.
  • Monitor banquet function sheets for any change, and clarifies variations with the chef.
  • Attend BEO and Pre-con meetings in the absence of the executive chef.
  • Ensures adherence to stringent hygiene requirements and that staff that are ill or injured receive the correct treatment or are not allowed to work.
  • Ensures that all stocks are ordered to the correct quantities, quality and price, conduct regular stock checks/stock takes
  • Ensures that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored.
  • Ensures adherence to safety and emergency procedures required to protect hotel and guest property.
  • Reports any maintenance deficiencies timely.
  • Resolves customer complaints/queries satisfactorily.
  • Maintains through understanding of industry and stays abreast of industry trends.
  • Contributes to the efficiency and effectiveness of the unit's service to its customers by offering suggestions and directing or participating as an active member of a team.
  • Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment.

Skills / Requirements

Education and Experience:

High School Diploma/GED supplemented by formal coursework in culinary sciences; AND three (3) years of experience as a journey-level cook; OR an equivalent combination of education, training and experience.

 

Required Knowledge and Skills

Knowledge of:

  • Principles and practices of employee supervision, including selection, work planning, organization, performance review and evaluation, and employee training and discipline.
  • Principles, practices and techniques of the cooking trade.
  • Food and beverage products, menus and promotions.
  • Policies and procedures of the department.
  • Principles, methods and equipment used in meal preparation in a restaurant setting.
  • Safe work practices and sanitation related to food preparation and service.
  • Inventory and record keeping principles and practices.
  • Customer service principles and practices.
  • Correct business English, including spelling, grammar and punctuation.
  • Techniques for dealing with a variety of individuals from various socio-economic, ethnic and cultural backgrounds, in person and over the telephone.

 

Skill in:

  • Planning, organizing, supervising, reviewing and evaluating the work of staff.
  • Training others in policies and procedures related to the work.
  • Performing budgeting and accounting functions for assigned operations.
  • Efficiently and effectively performing cooking duties.
  • Focusing on quests and provision of quality customer service.
  • Making accurate arithmetic calculations.
  • Reading, understanding and following recipes and oral and written directions.
  • Maintaining appropriate inventory of supplies and materials.
  • Organizing own work, setting priorities and meeting critical deadlines.
  • Contributing effectively to the accomplishment of team or work unit goals, objectives and activities.
  • Dealing successfully with a variety of individuals from various socio-economic, ethnic and cultural backgrounds.