Job Description The position is responsible for assisting the Executive Chef / Head Chef with operation of the kitchen; ensuring that food standards, preparation, ordering, presentation and cooking techniques are carried out according to established recipes and standards. Key responsibilities & duties will include (but not limited to): Supervision of kitchen in the absence of the Executive Chef. Delegate duties and responsibilities to kitchen employees to ensure service demands are met. Lead team members by setting a positive example. Assist Executive Chef with menu preparation and ensuring adequate supplies are available for expected service. Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes. Maintain excellent presentation standards and cost control for all food and beverage outlets. Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained. Works with and co-ordinates the work of apprentices, cooks and stewarding team in the preparation and production of food as required. Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. Ensure the highest possible standard of hygiene is practiced and maintained by the entire F&B Service team to meet Health & Safety regulations and food preparation guidelines. Cultivate a positive work environment and identify existing skills and potential, ensuring development of kitchen team members. Assist in the preparation of monthly reports, commenting on key performance indicators and actions taken to keep on target. Ensure regular and effective communication with the Conference Sales Manager and Conference Coordinator, to meet the expectations of conference and events organisers. Carry out annual and mid-year appraisals with team members under your responsibility. Accountable for stock ordering and inventory management, plus monthly stock takes. Contribute to cost control through energy conservation, correct storage of all materials and use of equipment per operating standards and manufacturers’ specifications.
