Head Chef
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3 - 0 years
Not Disclosed
Salary Not Disclosed
Any Nationality
Male
1 Vacancy
Job Description
- Manage all aspects of the kitchen including operational, quality and administrative functions
- Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
- Ensuring adequate resources are available according to business needs
- Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
- Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
- Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events
- Maintain good communication and work relationships in all hotel areas
- Ensure that staffing levels are maintained to cover business demands
- Ensure monthly communication meetings are conducted and post-meeting minutes generated
- Manage staff performance issues in compliance with company policies and procedures
- Recruit, manage, train and develop the kitchen team
- Comply with hotel security, fire regulations and all health and safety and food safety legislation
- Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
- Manage financial performance of the department so all planning is in line with hotel objectives
- Ensure food control systems are adhered to so margins are on target
- Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends
- Be environmentally aware
Employment Type
Full Time
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
