MANAGE FOOD PRODUCTION AND PROVIDE THE HIGHEST FOOD QUALITY

·       Manages all activities in the kitchen, including production, stewarding and management of food production staff

·       Maximises guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen

·       Assures adherence to Radisson Blu standards of food quality, preparation, recipes, and presentation

·       Assures proper staffing and adequate supplies for all stations

·       Oversees all food production related areas

·       Co-ordinates activities, times and communicates priorities to ensure correct preparation, and delivery time to provide food for functions, a la carte, groups, breakfast and rooms service

·       Maintains product consistency by conducting inspections of seasonings, portions, and food appearance, and follows-up appropriately

·       Oversees inventory disbursement of all food supplies

·       Controls and orders all fresh products and dry storage items required by kitchen and related departments to ensure correct quality and par stock

·       Monitors and facilitates communication between kitchen production and service staff

·       Assures that proper safety, hygiene, and sanitation practices are followed

·       Co-ordinates operation of kitchen with other food and beverage departments

·       Together with Food and Beverage Manager, and Director of Sales, makes suggestions for sales promotions with food and beverage and to increase sales

·       Ensures readiness and compliance in case of last minute changes to reservations

·       Ensures that prices and portions are offered in accordance with food and beverage profit objectives

MANAGE FOOD PRODUCTION STAFF, AND STEWARD FUNCTION

·       Manages all food production staff, and the steward function

·       Utilises leadership skills and motivation to maximise employee productivity and satisfaction

·       Challenges employees to achieve optimum quality while minimising cost

·       Monitors department’s overall service, interaction with other departments, and team work daily, and takes action to improve

LAWS, REGULATIONS AND POLICIES

·       Monitors and makes sure staff follows all applicable laws, especially in regards to food safety and sanitation

HUMAN RESOURCES MANAGEMENT

·       Screens, interviews and selects potential employees

·       Checks that staff meets and exceeds internal customer service expectations by training and encouraging staff to use Yes I Can! principles and standards

·       Identifies training needs, and makes sure staff receives training, including skills training to produce consistent results

·       Identifies employees with potential for promotion and/or transfer and makes recommendation to Food and Beverage Manager

MANAGE FOOD PRODUCTION AND PROVIDE THE HIGHEST FOOD QUALITY

·       Manages all activities in the kitchen, including production, stewarding and management of food production staff

·       Maximises guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen

·       Assures adherence to Radisson Blu standards of food quality, preparation, recipes, and presentation

·       Assures proper staffing and adequate supplies for all stations

·       Oversees all food production related areas

·       Co-ordinates activities, times and communicates priorities to ensure correct preparation, and delivery time to provide food for functions, a la carte, groups, breakfast and rooms service

·       Maintains product consistency by conducting inspections of seasonings, portions, and food appearance, and follows-up appropriately

·       Oversees inventory disbursement of all food supplies

·       Controls and orders all fresh products and dry storage items required by kitchen and related departments to ensure correct quality and par stock

·       Monitors and facilitates communication between kitchen production and service staff

·       Assures that proper safety, hygiene, and sanitation practices are followed

·       Co-ordinates operation of kitchen with other food and beverage departments

·       Together with Food and Beverage Manager, and Director of Sales, makes suggestions for sales promotions with food and beverage and to increase sales

·       Ensures readiness and compliance in case of last minute changes to reservations

·       Ensures that prices and portions are offered in accordance with food and beverage profit objectives

MANAGE FOOD PRODUCTION STAFF, AND STEWARD FUNCTION

·       Manages all food production staff, and the steward function

·       Utilises leadership skills and motivation to maximise employee productivity and satisfaction

·       Challenges employees to achieve optimum quality while minimising cost

·       Monitors department’s overall service, interaction with other departments, and team work daily, and takes action to improve

LAWS, REGULATIONS AND POLICIES

·       Monitors and makes sure staff follows all applicable laws, especially in regards to food safety and sanitation

HUMAN RESOURCES MANAGEMENT

·       Screens, interviews and selects potential employees

·       Checks that staff meets and exceeds internal customer service expectations by training and encouraging staff to use Yes I Can! principles and standards

·       Identifies training needs, and makes sure staff receives training, including skills training to produce consistent results

·       Identifies employees with potential for promotion and/or transfer and makes recommendation to Food and Beverage Manager