Mô tả công việc
-To assist each outlet and banquet chef in running their kitchens at a food cost close to potential.
-To assist Executive sous chef that maximizing employee productivity to minimize payroll costs.
-To assist Executive sous chef with the preparation of promotion plan and menu changes and input ideas.
-To monitor all kitchen related costs where appropriate.
-To ensure all kitchen equipment is in working order and train kitchen staff
-To ensure that responsible outlet kitchens adhere to company and hotel policies and procedures and minimum standards.
-To ensure that each outlet chef prepares and updates the relevant section of the departmental operations manuals.
-To monitor food standards in responsible outlet and banquet to work with other chefs to take corrective motion where appropriate.
-To keep chefs up to date with seasonally available meats, fish and produce on the local market.
-To be flexible in scheduling himself to open or close the operation frequently.
-To continuously search for new products on the market, and frequently visits the local market with the purchasing manager and outlet chefs.
-To ensure that recipes and plate specifications are entered into the computer properly, and that the recipe bank is always up to date.
-To represent the food and beverage department in the hotels Executive Committee meetings in absent of Executive sous chef.PR
-To ensure that only the freshest and highest quality products on the market are bought for the outlets.
-To ensure that food products are stored in proper containers and at the appropriate temperatures.
-To ensure that in each outlet kitchen creative and unique menu items (besides the traditional favorites) are produced and presented to guests.
-To daily taste food with the outlet chef in the various kitchen to verify quality.
-To spend time in the various outlet kitchens during peak periods.
-To assist Executive sous chef for the menu development, which meet the market needs and are unique to the market and meet hotel’s standards and guidelines.
-To ensure that employee’s food is of equal quality to that of the restaurants.
-To assist the Executive sous chef to identify market needs and trends in teams of food for both hotel guests and the local market.
-To monitor and analyze the menus engineering for market trend
-To ensure that all chefs are fully aware of market needs and that their products meet these requirements.
-To plan and implement in conjunction with each outlet manager and chef effective food promotions.
-To assist Executive sous chef for recruitment and select chefs who are able to work within a decentralized management philosophy.
-To assist Executive sous chef with the selection of their respective employees.
-To train and develop each chef so that they are able to operate independently and creatively within their own profit centers.
-To assist Executive sous chef that kitchen training plans and training programs for their respective kitchens and that they consistently maintain discipline following hotel guidelines and local legislation.
-To ensure that kitchen plans and implements effective training programs for their respective employees in conjunction with the training manager and departmental trainers.
-To carry out “Executive sous chef”, duties in absent of Executive sous chef
-To conduct Kitchen Daily meeting with Executive sous chef
-To respond to changes in the departmental function as dictated by the industry, company or hotel.
-Ensuring all the food produced in kitchen meets food hygiene standard of the hotel and/or HACCP requirement.
-Accept additional or temporary assignment as instructed by superior from time to time.
RISK MANAGEMENT RESPONSIBILITIES
-Ensuring that all activities are performed in accordance with the Occupational Health and Safety (OH&S), EEO, Rehabilitation and Environmental procedures, legislation or good practice.
-Responding to and reporting any hazardous situations to Executive sous chef.
-Reviewing all tasks to assist in improving safety.
-Promoting OH&S, EEO, Rehabilitation and Environmental management with employees and contractors
-Perform duties outside the scope of the position in case of emergency, when called upon.
-Carry out any other reasonable duties and responsibilities as assigned.
-Attend meetings and training sessions as required.
Main Complexity/Critical issues in the Job
-Ensure all works carried out meet companys quality standards and requirements.
-Co-ordinate with clients, sub-contractors and consultants on all project matters.
-Ensure safe work procedures and environmental control measures at site.
Safety, Quality & Environment Responsibilities:
•Know and applies Accor APACHE security and evacuation procedures (in case of fire, etc.)
•Ensures the safety of the people and property within the office
•Applies the ISO 9001/14001 quality certification requirements that impact his/her role
•Adhere and support Accor’s commitments to the Environment Charter (saving energy, recycling, sorting waste etc.) as well as Accor’s Planet 21 Charter and Commitments as applicable to the role,
•Monitor and oversight of Quality performances of your respective departments and teams following set annual objectives