POSITION OVERVIEW Ensure excellence in the preparation and presentation of all food and maintain a high standard of hygiene within the resort and the villas.
RESPONSIBILITIES In the absence of The Executive Chef will attend meetings and briefings with other department heads as determined by the General Manager. Ensure that all reports and correspondence are completed punctually and accurately. Monitor food costs while maintaining quality control. Report to the Executive Chef on all staff and operation matters. Ensure that the budgeted costs are kept in line at all times as per guidelines issued by the Executive Chef. Ensure that all employees from both kitchen and stewarding report for work punctually wearing the correct uniform, hat and name tag and follow all standards in grooming at all times. Assist in the building of an efficient team of kitchen staff and villa chefs by taking an active interest in their welfare, safety, training and development. Ensure that employees have a complete understanding of and adhere to company's Code of Conduct. Ensure that all staff provides a courteous and professional service at all times. Ensures that all activities and dealings with staff both within work and during off duty times are carried out honestly, ethically, within the parameters of the local laws and the policies of the resort. Monitoring the leave calendar of the kitchen team Conduct employee orientation for all new staff. Ensure that in all food contact areas staff are wearing appropriate uniform (i.e. gloves, hairnets, etc) Split working time between Main Kitchen Operations, food outlets, Villas, and private dining Constantly review and appraise the procedures within the department to ensure quality of service and product all the time. Monitor the staff skills within the department, plan and conduct regular training programs to rectify any service deficiencies and improve standards. Conduct regular briefings with the department staff ensuring good communication at all times. Ensure that all areas within the department are rostered with correct staffing levels in accordance with expected business demands. Supervise cooking and other kitchen personnel, coordinate their assignments to ensure economical and timely food production. Be aware of any market/industry trends and implement to the operation as necessary. Order stocks efficiently and minimizes any wastage of excessive expense. Ensure good stock rotation and minimize any food/stock spoilage. Oversee food preparation and presentation throughout the resort with special attention to the villas. Ensure food preparation, cooking, portion size, flavor & presentation of food is inline with the standards set by the Executive Chef. Ensure that all equipment is maintained in good working condition at all times. Ensure that all kitchen and store areas are maintained in a clean and hygienic condition. Oversee daily market list and liaise with Purchasing Manager and Storeman. Ensure stocktake of all food items and equipment on a monthly basis, recording any loss or breakage thereof. Ensure that perishables supplied are fresh and quality is to the specified standard. Liaise with the F&B Manager / Restaurant Manager with regards to any dietary or special guest requests. Be a willing team worker at all times. Accept and perform special assignments within or outside his Department as requested by the Executive Chef. Keep abreast of all company policies and codes of conduct by reading and understanding all guidelines issued pertaining to such matters; and performing such duties and functions as specified in the guidelines. To check with the Sous Chefs on mis-en-place being ready prior to operation. Updating menu recipe cards and menu costing in Micros. Working closely with the Chief Steward in ensuring that the exhaust hoods, ovens, salamander & steamers, freezers are spotless and cleaned on a daily basis. Achieve the highest standard of hygiene through strictly following the hygiene and sanitation rules and recording the temperature of cold storage and taking other prescribed readings. Goes out to the service area to meet guests and solicit feedback. QUALIFICATIONS Bachelor's Degree from a reputable university with five (5) years experience and/or training, or an equivalent combination of education and experience to meet the required knowledge, skills and abilities Cooking Critical thinking and analytical skills Organizational skills Management and leadership skills Time management skills Conversant in English communication skills. Computer Literate Patient, fair, and objective