The posting
Reports To
Sous Chef / Executive Chef
Reporting To This Position
Demi Chef de Partie / Commis / Chef de Partie
Key Duties/Responsibilities
- Actively participates in the provision of excellent service to guests.
- Updates the daily attendance book to control punctuality, absenteeism, overtime and casual labour, in order to make sure his/her IN and OUT duty time have been recorded.
- Continuously monitors that all delegated duties in assigned kitchen section(s) are carried out in accordance with the resort's established standards and procedures, and with Management instructions.
- Conducts frequent spot-checks in assigned section(s) with regards to stock, portion control, quality of finished products, standard of presentation, flavour of food and cleanliness.
- Establishes control measures to minimize waste and theft, and ensures that operating costs are kept to a minimum.
- Evaluates food products to ensure consistency with quality standards.
- Monitors compliance of team members with grooming and hygiene, and with safety regulations and procedures as well as SOP(s) at all times.
- Efficiently implements and monitors compliance to all SOP(s) by subordinates.
- Holds regular briefings and meetings with Team Members to share information and resolve work issues.
- Provides regular feedback to Team Members on their performance.
- Facilitates demonstration and coaching sessions for Team Members in order to develop knowledge Prepares food for special orders, buffet presentation, VIP parties, and other functions as required.
- Inspects, selects and uses only the freshest food products of the highest standard in the preparation of menu items.
- Relieves any cooking/preparation station as needed.
- Observes production flow and makes adjustments in order to adhere to cost control and quality requirements.
- Assists the Sous-Chef and Executive Chef in standardizing recipes for all food service, locations whilst taking into consideration customer base, popularity of various dishes and costs.
- Keeps oneself informed of new kitchen techniques and culinary trends.



