Responsible for supervising, coordinating and participating in the activities of personnel engaged in the preparation and serving of meals to guests or hotel employees.
DUTIES AND RESPONSIBILITIES职责和任务
1.Supervises, coordinates and participates in the activities of kitchen staff engaged in the proper cleaning, cutting, marinating, seasoning and cooking of all food stuffs for respective kitchen.
2.Suggests breakfast, lunch and dinner menus weekly and submits same to Executive Chef for approval; checks daily menu, function order or forecast to determine kind and quantity of food items to prepare.
3.Prepares requisitions of food items based on planned food prepared.
4.Observes and tests food being cooked; samples all food prepared.
5.Supervises dishing out of food portions to guests or employees attends to meal suggestions cafeteria meeting and complaints; reports to Head Chef / Sous Chef regarding same.
6.Utilizes leftover food; converts unconsumed cooked food to other dishes.
7.Checks on requisitioned supplies to determine freshness, quality and quantity.
8.Prepares weekly schedules of his personnel.
9.Trains and evaluates performance of his personnel.
10.Ensures that kitchen equipment and utensils are handled and used properly.
11.Ensures that hotel cost control policies and procedures are followed.
12.Supplies other kitchen outlets with their requirements.
13.Ensure cleanliness and maintenance of equipment, work areas, and cold rooms, in coordination with other kitchens or stewarding.
14.May act as Head Chef/Sous Chef during his absence.
15.Conducts preliminary selection interviews of candidates for positions in his section taking into account standards of personnel quality of the hotel.
16.Conducts orientation for new hires for his section advising them in writing of the standards against which performance of their subordinates will be evaluated.
17.Initiates Commendations and Misconduct Notices.
18.Appraises performance of subordinates and recommends appropriated action basing on results of rating.
19.Identifies training needs of subordinates of personnel within his section.
20.Performs duties common to supervisors and other duties as may be assigned.
1.3 years experience in a hotel of international standards
1 years in supervisory capacity
2.Ability to handle personnel essential
4.Personal and neat