Key Objective

Managing daily food preparation, production and implementation of menus which are designed to deliver innovative, safe food which meet market / customer needs and fall within budgeted guidelines.

Key Duties

• Hands on supervision of the kitchen, Restaurant, room service, and group food service operations on a day-to-day basis.
• Meet and where possible exceed customer and guest expectations, enabling the Food & Beverage operation of the hotel to be recognised as purveying consistent, quality and value for money cuisine.
• Ensure food standards, preparation, presentation and cooking techniques Brand Standard guidelines and are maintained at that level. Work with the kitchen brigade and take corrective action where appropriate if standards are not met.
• Strive continually for innovative, quality, value for money food-which is presented and served in the most complimentary way.
• Ensure the highest possible standard of hygiene is practiced and maintained by the entire Kitchen brigade to meet Health & Safety regulations and HACCP food preparation guidelines.
• Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
• Work closely with the Restaurant and Bar Manager / Supervisors and all other reports to meet food and beverage operational objectives.
• Co-ordination of the stewarding team to meet the kitchen’s requirements.
• Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson

Financial/Asset Responsibilities/Duties

• Assist in the development of the Annual Business Plan and Financial Budget; use this as a guide to control expenditure during the financial year.
• Facilitate the smooth running of the department through adequate supply of materials and equipment.
• Adhere to the department budget through the Purchase Order System and inventory controls.
• Pro-actively control costs by being aware of forecasted business and targeted profitability, whilst maintaining standards.
• Assist supervisors and staff to present neat, clean and functionally operating outlets to protect their long-term investment value.
• Carry out regular programmed maintenance on all service equipment.
• Maintain confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic.
• Utilise internet and email in conjunction with Accor Internet and Email policy.
• Report any damages to Hotel, guests or staff assets on the appropriate incident report form and investigate as required.

Customers Responsibilities/Duties

• Ensure that the Department establishes and maintains an ongoing quality improvement programme through use of Guest Book and hotel guest questionnaires and take action on any feedback.
• Deliver and achieve a level of service quality that consistently meets and preferably exceeds the expectations of guests.
• Attend to operational problems and needs promptly including customer complaints, enquiries and requests, take a positive problem solving approach.
• Maintain staff focus on ‘the Customer’s need’, individualising and personalising service where possible, encourage staff to use their own initiative.
• Ensure that customer safety and security is maintained to high levels at all times.
• Ensure every member of the team is able to promote Hotel facilities service and is aware of special company/Hotel promotions.

Human Resource Responsibilities/Duties

• Ensure that strategies and practices are in place to facilitate the efficient staffing of the department to achieve financial and service quality targets.
• Implement Accor training initiatives with emphasis on structured on job training aligned with service standards and service procedures.
• Develop and implement with Supervisors, strategies to minimise staff turnover.
• Appraise staff performance utilising Accor performance review system, conduct frontline performance reviews for probationary and annual reviews; correct performance issues discipline and counsel as required in consultation with HR Manager/General Manager.
• Ensure staff presentation is consistent with hotel staff handbook; uniforms correctly presented; name badges worn.
• Achieve effective communication by briefing and debriefing staff, holding regular departmental meetings and actively encouraging communication with other departments within the hotel.
• Recruit staff that are technically skilled or have potential to be through training, and have a natural inclination towards customer focused service. Identify and develop career seekers.
• Promote, transfer and make changes to remuneration only in consultation with HR Manager/General Manager.

Health & Safety Responsibilities/ Duties

• Establish and maintain safe working conditions and practices following Accor Health, Safety and Environmental policies.
• Ensure all staff within the department are fully conversant with departmental emergency, fire and evacuation procedures.
• Ensure all hazards are recorded and reported to the OSH committee, are investigated appropriately with controls identified and reviewed.
• Wear protective clothing and equipment provided, including industry approved footwear and head covering.
• Ensure all protective clothing and equipment is provided to employees where necessary, who are trained in its use.
• Ensure all workplace accidents and incidents are reported accurately and promptly on the prescribed form, with appropriate investigation and corrective action taken.
• Achieve effective communication and consultation on Health and Safety including regular departmental and representation on OSH meetings. Review and develop OSH plan annual. Maintain up to date records
• Ensure all new and transferring staff have safety training and ongoing supervision so to perform work tasks in a safe manner.
• Provide rehabilitation support and assistance to injured workers following Accor guidelines.
• Ensure site visitor/contractor entry procedures are applied.

Full Time - Minimum 40 hours

• Ability to work a 7 day roster with a range of shifts.
• Previous similar experience working in a commercial Kitchen at a supervisory level - at least 1 year
• Certificate or diploma in cookery- preferred
• Motivated
• Innovative
• Punctuality
• Dedicated
• Passion
• Ability to work under pressuure

• 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