Key role and responsibilities
Job Description
* Assist the kitchen management team in operating the kitchens.
* Food preparation, quality maintenance, physical upkeep, and inventory functions are some of the key areas of responsibility.
Main Responsibilities:
1. Pre-Service Briefing: Ensure awareness of special requirements for the day by attending or reading handover briefings at the beginning of your shift.
2. Standards Compliance: Follow all standards outlined in department Standard Operating Procedures (SOP) documents.
3. Policies Adherence: Comply with all Company policies and procedures as outlined in the Team Member Handbook.
4. Quality Assurance: Assist in documenting quality standards and adherence to these standards.
5. Cleaning and Organization: Maintain assigned areas to the highest standards of cleanliness and tidiness.
6. Menu Preparation: Ensure all menu items are prepared and presented according to established recipes and standards.
7. Menu Design: Develop menu design and concepts for all food and/or bar outlets, and catering events.
8. Trend Monitoring: Monitor competitor and industry trends.
Additional Responsibilities:
* Personal Grooming: Maintain exceptional standards of personal grooming and appearance.
* Guest Service: Deliver efficiently and to a high standard all guest requests.
* Training Delivery: Full adherence to all training requirements for self and team, including assisting with training delivery for new recruits, including departmental induction.
* Target Setting: Set, monitor, and communicate targets and goals for your section and those under your supervision.
* Development Opportunities: Identify development opportunities for direct reports and self to constantly improve performance.
* Team Success: Recognize and celebrate success within the team.
* Equipment Maintenance: Ensure all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis.
* Regulations Compliance: Adhere to governmental regulations, brand standards, hotel, or company policies and procedures.
* Inventory Management: Conduct proper food inventory procedures, determine minimum and maximum stocks for all food, material, and equipment, and replenish supplies in a timely and efficient manner while minimizing waste and pilferage.
* Emergency Response: Respond properly in any hotel emergency or safety situation.
* Ongoing Tasks: Perform other tasks or projects as assigned by hotel management.
Benefits:
* Bike Scheme: Bike to work scheme available.
* Employee Discount: Employee discount available.
* Food Allowance: Food allowance provided.
* On-site Parking: On-site parking available.