Job Description

Hygiene, Health, Safety & Welfare at Work

• Implementation of all HACCP regulations
• Ensure your department is a safe working environment  and  in    compliance  with  all  health  &  safety  legislation
• Manage and conduct work activities in such a way as to ensure safety, health, and welfare at work of all colleagues and guests
• To comply with company policies regarding: Fire / Health and Safety / Hygiene / Security & honesty

Operations

• Planning & organising the kitchen department– managing the rostering of staff, menu planning, food purchasing, stock control & delivery of a quality food product on time and within profit margin
• Directing & supervising the daily activities in the kitchen
• Issuing of menus to sales & operational teams as required and within the timelines required
• Ensure food preparation is delivered in an efficient manner, is quality focused and maintains the highest levels of hygiene
• Lead and assist the teams in all daily kitchen activities in a “Hands – on” capacity
• Ensure food service systems are as efficient as possible and are delivering to the guest’s needs
• Manage relationship with suppliers and ensure they are meeting the needs of the business and delivering the service you require

Financial

• Achieve Food Gross Profit target each year
• Ensure there are good stock control procedures within the department
• That effective food purchasing is being carried out
• Agreeing pricing of menus & dishes with Hotel Management, ensuring that the gross margin is being delivered
• Implement policies to reduce food waste in accordance with the Hotel Sustainability
• Planning and implementation of revenue driving food initiatives throughout the kitchen operations

Product Development

• Enhancing the food offering in the Restaurant  with a view to enhancing the hotel’s overall food reputation
• Developing healthy options in all menus throughout the property
• Developing a robust and consistent breakfast offering, with emphasis on quality, variety, continually evolving and key focus on “free from” healthy options, a signature breakfast offering
• Regular research of future food trends

Human Resources

• Planning with the assistance of the HR dept the yearly kitchen recruitment requirements and adopt staffing level needs according to the operations, business levels and seasons
• Recruitment of new team members with the assistance of the HR department.
• Have a yearly development plan for chefs within the kitchen to include cross training, stages in other food operations & refresher skills training
• Have SOPs in place for each food outlet and for overall department standards
• Chair monthly Kitchen Team Meetings to enhance team engagement
• Partake in any required training to obtain all necessary certification and to deliver on all Hygiene and Health & Safety responsibilities

Leadership

• Requirement to lead your team by example, by role-modelling professional discipline and always ensuring a culture of dignity and respectful behaviour at work
• Ensure implementation of all company policies, manage differences and conflict among the kitchen team and others
• Develop a culture that facilitates learning and encourages continuous development of the team and as a result the guest experience