Your day-to-day
People
* Develop & Write Standard Recipe Cards
* Prepares detailed on-boarding program for new staff
* Maintains a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation
* Ensures training needs analysis of kitchen and stewarding staff is carried out and training programs are designed and implemented to meet needs
* Conducts probation and formal performance appraisal in line with company guidelines
* Maintains up to date staff records and approves leave requests etc
* Regularly communicates with staff and maintains good relations
* Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
* Maintain, promote and monitor the food safety program HACCP
Responsible Business
* Liaison daily with stewarding department to verify equipment requirements for service period, cleanliness and sanitation issues of kitchen and equipment
* Demonstrate a sound awareness of OHS&W policies and procedures, ensuring the dissemination of information to all team members
* Champion the identification and reporting of hazards, evaluation or risks, and design and implementation of hazard and control measures
* Facilitate the reporting and investigation of injuries and illnesses arising from workplace activities, recommending corrective actions to prevent or minimise the chance of recurrence
* Establish the appointment of a trained health and safety representative, first aid officer and fire wardens for the department, ensuring their active role in the ongoing safety of the department
* Provide OHS&W Committee representatives with adequate resources including time to actively participate in the committee
* Provide induction and refresher training to all staff, ensuring their ability to discharge allocated OHS&W responsibilities including hazards within the workplaces, safe operating procedures, use and maintenance of PPE and safety equipment and emergency response procedures
Guest Experience
* Champions the winning ways culture within the hotel to ensure our people are consistently delivering positive guest experiences
* Develops popular menus offering guests value for money in accordance with IHG guidelines with Senior Chefs
* Plans and organizes successful Food and Beverage activities in the hotel and externally
* Co-ordinates and supervises the preparation and presentation of food products to ensure the highest quality at all times
* Controls and analyzes, on an ongoing basis, the level of quality and presentation of food product, the condition and cleanliness of facilities, guest satisfaction and marketing
* Communicates politely and displays courtesy to guests and internal customers
* Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
Financial
* Monitors and controls inventories for operating equipment ensure the control and maintenance of par stocks and costs
* Controls and analyses department costs on an ongoing basis to ensure performance against budget
* Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food Production operation
* Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and makes appropriate adjustments to kitchen operations accordingly
* Monitors local competitors and compares their operation with the hotel Food and Beverage operation
* Sets standards for all food and equipment purchases in accordance with IHG guidelines
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