Responsible for overseeing and directing all aspects of the kitchen operations.
Responsibility and Authority
Plan, direct, control and co-ordinate activities of all kitchen staff engaged in preparing and cooking food to ensure efficient and profitable food service.
Plan and approve menus for the various kitchen.
Estimate food consumption, requisitions of food stuffs and kitchen supplies. Inspect delivery of perishable food items.
Review menus, analyze recipes, determine food, labour and overhead costs, and draft prices of menu items. Confer with the F&B Manager and Cost Controller on pricing of menu items.
Prepare market lists, indicating types of food items, quality and quantity.
Plan overall food production taking into consideration forecast, probable number of guests, supply and availability of food items, popularity of various dishes, presentation, local and international clientele and competition.
Receive Function Event Orders from the Banquet Coordinator and schedule preparation of food.
Co-operate with the Purchasing Manager in locating sources of raw food items, substitute locally available for imported ones.
Ensure that all food prepared is served according to the Hotel standards and practices. Control food costs by minimizing spoilage, maintaining adequate inventory of food, utilizing food surpluses and portion control.
Devise special dishes for demonstration or publicity purpose.
Prepare monthly kitchen transfers, display and spoilage reports for the F&B Manager.
Check all kitchen equipment making sure they are in good working conditions, follow up on equipment that need repair, additional spare parts, replacement or disposal.
Prepare purchase requisitions for kitchen equipment, spare parts or food items needed.
Check and follow up on the cleanliness of all kitchen areas. Recommend points for improvement and implement same.
Check and approve duty roster schedules prepared by the Sous chef.
Monitor the roster schedules of all kitchen staff and control the schedules making sure all kitchens are covered properly. Keep close watch on payroll costs and schedule staff to meet business fluctuations.
Hire, train, guide and evaluate performance of kitchen staff according to skills in the various kitchens.
Endorse misconduct notices and commendations to kitchen staff.
Conduct meeting, briefings, training etc with kitchen staff keeping them informed of new policies and procedures and other information pertinent to hotel operation. Make demonstrations to cook when necessary to improve preparation, introduce new recipes or methods.
Attend periodic meetings with other Food & Beverage executives, Departmental Heads and the Management in coordinating the Kitchen Department's activities with other departments.
Conduct inspection trips through kitchens and other areas to observe conditions, method and progress of preparation / production.
Prepare a yearly budget for the kitchen section and submit to the F&B Manager/ General Manager for approval.
Be fully familiar with all emergency procedures, policies and standard operating procedures established by the Hotel.
Enforce the house rules and regulations of the department and the Hotel.
Company InformationRegistration No. 201101001024#J-18808-Ljbffr