Head Chef - French Kitchen

POSITION SUMMARY:

- Responsible for the development and smooth operation of the kitchen and stewarding operations with emphasis on quality, presentation within the guidelines of the standardized menus, and staff training. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

RESPONSIBILITIES:

- Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilize them wherever practical.

- Supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.

- Monitor standards of production to ensure quality.

- Supervise all aspects of kitchen cleanliness and co-ordinate the effective utilization of all kitchen attendant within the effective manning levels, ensuring that all kitchen areas are maintained in a hygienic condition at all times and ensuring adherence to hotel standards.

- Ensure all equipment is properly maintained and stored, with all breakage’s and breakdowns being properly reported and recorded.

- Be fully conversant with the hotel’s fire, security and emergency procedures.

- Works with Executive Chef in the preparation and management of the Department’s budget.

- Complete the other tasks and jobs which assigned by the leader.