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 Rezidor standards of food quality, preparation, recipes, and presentation

·         Assures proper staffing and adequate supplies for all stations

·         Oversees all food production-related areas

·         Co-ordinate activities, time and communicate priorities to ensure correct preparation and delivery time to provide food for              functions, a la carte, groups, breakfasts, 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 the 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 maximize employee productivity and satisfaction

·         Challenges employees to achieve optimum quality while minimizing cost

·         Monitors department’s overall service, interaction with other departments, and teamwork 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

EMPLOYEE RELATIONS

·         Fosters and develops effective employee relations between kitchen production and restaurant service, as well as with other            departments within the hotel

·         Keeps effective internal communications, including daily meetings with all staff to ensure optimum teamwork and                            productivity

·         Looks for ways to motivate and challenge employees

·         Responsible Business: show involvement and be interested in environmental and/or social issues by participating in                        Responsible Business hotel and departmental activities

HEALTH AND SAFETY

·         Adheres to all health, sanitation, and food safety rules and regulations, and makes sure that all staff adheres to these

·         Ensures that all potential and real hazards are reported and reduced immediately

·         Fully understands the hotel’s fire and emergency procedures

·         Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and                        employees

·         Ensures that employees work in a safe manner that does not harm or injure themselves or others

·         Stimulates and encourages a general awareness of health and safety

·         Anticipates possible and probable hazards and conditions and either correct them or takes action to prevent them from                  happening

·         Ensures that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is                             maintained by all employees in the department

 MISCELLANEOUS

·         Develops guest/market-oriented menus, and changes menus regularly to reflect local, seasonal, and national trends

·         Attends restaurant and/or catering fairs and conferences regularly to develop food knowledge

·         Monitors industry trends and recommends appropriate action to maintain the competitive status and profitability

·         Monitors competitions’ pricing and menus

·         Reviews and follows-up on food sales statistics per menu item

·         Recommends better operational practices, procedures, and concepts to the Food and Beverage Manager

·         Conducts formal tasting as part of new recipe development and product testing regularly

 ·         Prepares report to develop a more informative database for improved management decision making, and critical                             evaluation of work activities and preparation techniques

·         Minimises spoilage, waste, and overproduction

·         Controls payroll cost

·         Assists in the review, selection, determination of specifications, and pricing of proposed hotel menus

·         Works pro-actively to minimize complaints from guests

·         Informs food and beverage staff of applicable food laws and limitations within policies and guidelines

·        Follows up with Restaurant Manager to determine guest satisfaction; measure these results and establish strategies to                   improve the food quality

·        Checks the restaurant reservations and VIP list

·         Prepares the food production department’s business plan

·         Attend meetings and training required by the Food and Beverage Manager

·         Assist colleagues to perform similar or related jobs when necessary

·         Accepts flexible work schedule necessary for uninterrupted service to hotel guests

·         Maintains own working area, materials, and company properties clean, tidy, and in good shape; reports defective materials            and equipment to the appropriate individual

·         Continuously seeks to endeavor and improve the department’s efficient operation, and knowledge of its own job function

·         Is well updated on, and possesses solid knowledge of the following:

- Hotel fire and emergency procedures
- Hotel health and safety policies and procedures
- Current licensing relating to own department
- Hotel and restaurant corporate marketing and promotional programs
- Corporate clients and clients generating high business volume
- Union agreements

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 Rezidor standards of food quality, preparation, recipes, and presentation

·         Assures proper staffing and adequate supplies for all stations

·         Oversees all food production-related areas

·         Co-ordinate activities, time and communicate priorities to ensure correct preparation and delivery time to provide food for              functions, a la carte, groups, breakfasts, 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 the 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 maximize employee productivity and satisfaction

·         Challenges employees to achieve optimum quality while minimizing cost

·         Monitors department’s overall service, interaction with other departments, and teamwork 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

EMPLOYEE RELATIONS

·         Fosters and develops effective employee relations between kitchen production and restaurant service, as well as with other            departments within the hotel

·         Keeps effective internal communications, including daily meetings with all staff to ensure optimum teamwork and                            productivity

·         Looks for ways to motivate and challenge employees

·         Responsible Business: show involvement and be interested in environmental and/or social issues by participating in                        Responsible Business hotel and departmental activities

HEALTH AND SAFETY

·         Adheres to all health, sanitation, and food safety rules and regulations, and makes sure that all staff adheres to these

·         Ensures that all potential and real hazards are reported and reduced immediately

·         Fully understands the hotel’s fire and emergency procedures

·         Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and                        employees

·         Ensures that employees work in a safe manner that does not harm or injure themselves or others

·         Stimulates and encourages a general awareness of health and safety

·         Anticipates possible and probable hazards and conditions and either correct them or takes action to prevent them from                  happening

·         Ensures that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is                             maintained by all employees in the department

 MISCELLANEOUS

·         Develops guest/market-oriented menus, and changes menus regularly to reflect local, seasonal, and national trends

·         Attends restaurant and/or catering fairs and conferences regularly to develop food knowledge

·         Monitors industry trends and recommends appropriate action to maintain the competitive status and profitability

·         Monitors competitions’ pricing and menus

·         Reviews and follows-up on food sales statistics per menu item

·         Recommends better operational practices, procedures, and concepts to the Food and Beverage Manager

·         Conducts formal tasting as part of new recipe development and product testing regularly

 ·         Prepares report to develop a more informative database for improved management decision making, and critical                             evaluation of work activities and preparation techniques

·         Minimises spoilage, waste, and overproduction

·         Controls payroll cost

·         Assists in the review, selection, determination of specifications, and pricing of proposed hotel menus

·         Works pro-actively to minimize complaints from guests

·         Informs food and beverage staff of applicable food laws and limitations within policies and guidelines

·        Follows up with Restaurant Manager to determine guest satisfaction; measure these results and establish strategies to                   improve the food quality

·        Checks the restaurant reservations and VIP list

·         Prepares the food production department’s business plan

·         Attend meetings and training required by the Food and Beverage Manager

·         Assist colleagues to perform similar or related jobs when necessary

·         Accepts flexible work schedule necessary for uninterrupted service to hotel guests

·         Maintains own working area, materials, and company properties clean, tidy, and in good shape; reports defective materials            and equipment to the appropriate individual

·         Continuously seeks to endeavor and improve the department’s efficient operation, and knowledge of its own job function

·         Is well updated on, and possesses solid knowledge of the following:

- Hotel fire and emergency procedures
- Hotel health and safety policies and procedures
- Current licensing relating to own department
- Hotel and restaurant corporate marketing and promotional programs
- Corporate clients and clients generating high business volume
- Union agreements