POSITION OVERVIEW

To ensure that food standards, preparation, presentation and cooking techniques are carried out according to established recipes and procedures. To implement safe food techniques in line with current Health and Hygiene regulations. To present consistent and quality menu / buffet food items and dishes

KEY RESPONSIBILITIES/ DUTIES

• Organise each food service so that it runs efficiently and productively.
• Liaise with Executive Chef and Sous Chef keeping lines of communication open between food and beverage production and service areas of the hotel.
• Coordinate food production and kitchen brigade to met food preparation and service requirements.
• Ensure all food produced is in line with kitchen recipes and standards.
• Prepare and cook all food orders with a sense of urgency.
• Check all food is stored and handled as per current food health and hygiene regulations.
• Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations
• Monitor daily kitchen food and product requirements and advise Executive Chef of these well in advance.
• Monitor food preparation and wastage costs control these by following efficient preparation methods and standard recipes.
• Manage staff within guidelines outlined in the hotel induction handbook and Schedule C (Individual Employment Agreement).
• Suggest any improvements that could be made to improve existing service or procedures, log and inform the Department Manager of any service or system problems.
• Ensure employees attend training programmes and meetings to constantly improve skills and knowledge.
• Do not divulge any Hotel or guest information either during or after employment with the company.
• To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety, training and development.
• To encourage employees to maintain good relationships with their colleagues and all other departments.
• To ensure all employees wear the correct uniform and name badge at all times. Ensuring that they maintain a high standard of personal appearance and hygiene, adhering to the hotel and department grooming standards.
• To ensure that all employees provide a friendly, courteous and professional service at all times.
• To assist in the training of employees, making sure that they have the skills necessary to perform their duties in the most productive way.
• To attend training sessions and meeting as and when required.
• To conduct and/or contribute to regular Hotel and Department Meetings.
• To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required.
• Any other reasonable request as required by Hotel Management.

Requirements

• At least 2 years experience in Kitchen Operations in 5 star hotel industry
• Flexible
• Can work under pressure
• Have a relevant qualification
• Motivated
• Creative
• Ability to work on a rotating roster

Benefits

• Staff meals while on duty
• Uniform provided & laundered
• Accommodation discounts & Free Anniversary Stay
• Discounted benefits throughout Accor
• Staff celebration & tenure recognition
• Bring your mate to work – program
• Employee Assistance Program
• Fantastic career growth opportunities
• On-going training, learning and development