Job ResponsibilityManage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation;
Assist other departments wherever necessary and maintain good working relationships;
Contribute to menu creation by responding and incorporating Guest feedback;
Be environmentally aware;
Control costs without compromising standards, improving gross profit margins and other departmental and financial targets;
Support brand standards through the training and assessment of your team;
Ensure food stuffs are of a good quality and stored correctly;
Ensure the consistent production of high quality food through all hotel food outlets;
Report maintenance, hygiene and hazard issues;
Ensure resources support the business needs through the effective management of working rotations;
Manage the kitchen brigade effectively to ensure a well-organized, motivated Team;
Assist in positive outcomes from guest queries in a timely and efficient manner;
Manage all aspects of the kitchen including operational, quality and administrative functions;
Create and demonstrate new authentic dishes and traditional techniques for the team on a regular basis;
Provide ongoing pieces of training for the team.
Job RequirementsJob Benifits
