PRIMARY OBJECTIVE OF POSITION

To assist the Executive Chef in the supervision of kitchen production, and to participate in the food production. Ensures that the function provides the highest food quality consistent with cost control and profitability margins; hence maximize guest satisfaction and food profitability. All work is carried out in line with the hotel’s guidelines, the departmental business plan, and Radisson Blu corporate guidelines, and service concepts.

TASKS, DUTIES AND RESPONSIBILITIES

TO ASSIST THE EXECUTIVE CHEF AND PARTICIPATE IN PRODUCTION TO

ENSURE FOOD OPERATIONS PROVIDE THE HIGHEST FOOD QUALITY

·Ensures the highest food quality appropriate to the market by assisting the Executive Chef in all areas of kitchen operations

·Adheres to Radisson Blu standards of food quality, preparation, recipes, and presentation

·Ensures proper staffing and adequate supplies for all stations

·Supervises the proper set-up of each item on menus and insures their readiness

·Oversees the seasonings, portions, and appearance of food service in the operation

·Stores unused food properly to minimize waste and maximize quality

·Assists in budgetary and payroll expense control as required

·Works closely with Chefs to ensure correct preparation and delivery times are kept and food quality is maintained

·Assures proper safety, hygiene, and sanitation practices are followed

·Assists Executive Chef in checking and ordering fresh products and dry storage items required by kitchen

·Encourages increased communication between kitchen production and service staff

·Ensures readiness and makes priorities in case of last minute changes to reservations

·Confers closely and regularly with the Executive Chef and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required

·Produce menu and food items to meet the standards of the Executive Chef with the aim of delighting and surprising our customers, on time and in the quantities needed.

·Maintain and go above the established standards of food hygiene, cleaning and food handling which meet current standards of legislation and compliance.

·Following the guidance of the Executive Chef in the preparation and presentation of all menu dishes and other products made within the kitchen.

·Optimising the cooking processes with attention to speed, quality and delivery.

·Enforcing strict health and hygiene standards and maintaining impeccable quality standards within the kitchen and service areas at all times, including overseeing a weekly deep cleaning schedule.

·Being part of a climate of smooth and friendly cooperation, communication, training & mentoring within the kitchen and service areas and with the store team as a whole.

·Appreciation of the importance of achieving agreed gross margin, the pricing of dishes, from order to execution.

·Meeting budgets and agreed targets.

·Compliance with all legislation and store operating guidelines.

SUPERVISE FOOD PRODUCTION STAFF, AND STEWARD FUNCTION

·Supervises all food production staff, and the steward function

·Utilizes supervisory skills and motivation to maximize employee productivity and satisfaction

·Helps employees to achieve optimum quality while minimizing cost

LAWS, REGULATIONS AND POLICIES

·Monitors and helps staff to follow all applicable laws, especially in regards to food safety and sanitation

HEALTH AND SAFETY

·Adheres to all health, sanitation and food safety rules and regulations, and makes sure all staff adheres to these

·Ensures that all potential and real hazards are reported and reduced immediately

·Fully understands the hotel’s fire, emergency, and bomb procedures

·Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees

·Ensures that employees work in a safe manner that does not harm or injure self or others

·Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening

·Checks that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department

MISCELLANEOUS

·Coordinates for all training requirements in all different sections of the department.

·Suggests changes to menus, to reflect local, seasonal and national trends

·Monitors industry trends and recommends appropriate changes in menus and preparation techniques to maintain the competitive status

·Recommends better preparation procedures to the Executive Chef

·Checks the restaurant reservations regularly

·Attends meetings and training required by the Executive Chef

·Accepts flexible work schedule necessary for uninterrupted service to the food production function

·Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to the Executive Chef

·Continuously seeks to endeavor the knowledge of own job function

·Is well updated on, and possesses solid knowledge of the following:

- Hotel fire, bomb and emergency procedures

- Hotel health and safety policies and procedures

- Current licensing relating to own department

- Restaurant corporate marketing and promotional programs

- Restaurant guests generating high business volume