|Date Posted||October 28, 2019|
|Category|| Chef |
|Job Type|| Full-time |
Plan, organize and present the food and beverage services of the Lodge for a particular occasion or regular services, thereby meeting customer expectations, hygiene standards and financial targets.
Manage the food preparation or cooking services of a hotel to their requirements and satisfaction, within the agreed budgetary limits.
Take full responsibility for the running of a kitchen as well control and supervise the running of the kitchen, ensuring that the preparation and presentation of food complies with the required standards.
Store food in specific containers and storage areas in order to prevent spoilage.
Prepare a variety of dishes according to client’s orders or supervisors’ instructions and also follow approved procedures.
Pack take-away foods also serve food to customers.
Places food trays over food warmers for immediate service during buffets, or store them in refrigerators.
Check supplies and informs the supervisor when supplies are getting less or any equipment is not working.
Weigh or measure ingredients for the dishes.
Assist cooks and kitchen staff with various tasks as required, and provide cooks with needed items.
Ensure that all information of confidential nature gained in the course of duty is not revealed to third parties.
Stock cupboards and refrigerators, and looks over salad bars and buffet meals.
After the cooking is over, responsible for removing the trash, scraping leftovers from dishes into garbage containers and cleaning them.
Make special dressings and sauces for sandwiches or dishes like pastas etc.
Use manual and/or electric appliances to clean, peel, slice, and trim foods.
Continually work to ensure correct handling procedures to minimize dishes, plates, and other kitchen tools breakage and food waste.
Maintain responsibility for sales, expenses and profit goals as outlined in the lodge plans/budgets, while promoting the lodge goals of customer service and satisfaction, team work, reporting requirements and financial performance.
Assist in planning and implementing of procedures for special lodge events and dinner or other formal meal functions.
Negotiate with the clients, assessing its requirements and ensuring they are satisfied with the service delivered.
Plan menus for an occasion by consulting with Food and Beverage Head.
Make sure that health and safety regulations are strictly observed.
Responsible for budgeting and maintain financial targets.
Keep all the financial and administrative records.
Maintain stock levels and check if new supplies are required.
Interact with customers if involved with ‘front of house’ work.
Contact with suppliers and clients.
Provide daily, weekly, monthly reports and other reports required.
Ensure that all menus are constantly updated, paying special attention to seasonal availability.
Notify the Food and Beverage Head, as soon as possible of the inability to report for duty, and also on return to work from all periods of absence.
Ensure that all menus are calculated correctly to obtain maximum gross profit.
Ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes.
Hold daily meetings with the Food and Beverage Head to ensure that VIP’s are timely identified, and any special arrangements properly communicated.
Hold daily meetings with the Cook and other kitchen workers to ensure smooth running of all kitchen activities.
Ensure that all staffs are correctly dressed to satisfy statutory requirements as well as enhancing the image of the hotel.
Ensure that all stocks are ordered to the correct quantities, quality and price.
Ensure that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored.
Regularly meet with the storekeeper to ensure that the correct stocks are kept.
Regularly hold maintenance checks with the lodge General Service Section Head to ensure that no equipment breaks down.
Ensure that all statutory notices are posted at all relevant points and that such notices are obviously placed.
Ensure that all stocks are kept under optimum conditions.
Ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
Ensure that the kitchen is being kept clean and tidy at all times.
Ensure that Cooks and other workers receive the right training and optimum guidance.
Ensure that any anticipated shortages are communicated promptly to the Food and Beverage Head.
Ensure that no horseplay is allowed in the kitchen and that all staffs are treated fairly and with courtesy.
Attend training courses and seminars as and when required.
Ensure that all meals, snacks and functions are correctly prepared, cooked and served.
Ensure that foodstuffs are used correctly so that wastage is kept to a minimum, and staffs are trained to effect good portion control.
Perform other tasks which is assigned by the supervisor