To manage a busy kitchen delivering high quality food, producing exciting dishes while managing suppliers, costs and developing the team in the kitchen.
Ensuring that the food production and presentation is of the highest standard at all times.
Controlling levels of guest satifaction, quality, operating and food costs.
Management of stock levels, quality of stock on arrival.
Being aware of local requirements, seasonal trends, market needs, competitors, merchandising and promotions.
To set and maintain standards of food preperation and service commensurate with the standing of the hotel by regularly inspecting the food items for quality and quantity. To ensure that all staff involved in the food production are fully compliant with the health and safety regulations.
To ensure that all policies and procedres are implemented as per the management of the hotel.
To maintain financial control of the department and adhere to the budget as agreed with the management.
Carry out any other duties as requested by the management.