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