Role Statement purpose:

Planning and managing the hotel’s kitchen regarding resources, menu, and general cleanliness to ensure healthy food offerings and quality of service delivery that meets the client’s expectations and is in keeping with the hotel’s promise.

Key Responsibilities:

• Initiating and implementing the department’s operating standards and procedures for the smooth running of the department.
• Instill hygienic processes in food production.
• Ensure the food production environment is hygienic and free from any contaminants.
• Ensuring the maintenance and delivery of quality standards that comply with the set health and safety measures for the department.
• Managing the staff complement to guarantee its smooth running and efficiency.
• Managing the staff performance and career growth.
• Analyzing customer feedback reports to identify areas for correction and improvement.
• Periodically reviewing the menu to meet customer expectations.
• In liaison with Manager F & B, manage the dining reservations with respect to menu, pricing, and special packages/special theme events and keep within budget.
• Acting as the relief duty manager.
• Any other duties delegated by the General Manager.

Requirements

• University Degree in Hotel and Hospitality Management.
• Certificate in food production.
• 5 years experience in the hotel industry in comparable roles.
• Experience with a variety of cuisines.
• Basic skills in firefighting.
• Basic skills in First Aid.
• Knowledge of QMS and FSMS.