• Prepare and assign production and prep work for Sous/Chefs & Line Cooks to complete; review priorities.
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the department’s standards and delegate these tasks.
• Ensure that opening shift completes startup of kitchen line and designated prep work according to department procedures.
• Complete opening duties:
  • Set up work station with required mis en place, tools, equipment and supplies according to standards.
  • Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
  • Check production schedule and pars.
  • Establish priority items for the day.
  • Inform Sous Chef of any supplies that need to be requisitioned for the day’s tasks.
  • Transport supplies from the storeroom and stock in designated areas.
  • Fabricate meats, seafood’s and fowl for menu items .
  • Start prep work on items needed for the particular menu of the day and direct Sous/Chef Line Cooks on same throughout the shift.
  • Check P.O.S. printers a la carte line; ensure they are in working order and there is enough printing paper and print cartridges available for the shift.
• Prepare all menu items following recipes and yield guides, according to department standards.
• Assist Line Cooks wherever required to ensure optimum service to guests.
• Ensure that F&B Service Staff are informed of 86’d items and amount of available menu specials throughout the meal period.
• Communicate any assistance needed during busy periods to the Executive Sous Chef I Executive Chef to ensure optimum service to guests.
• Inform Executive Chef of any excess items that can be used in daily specials or elsewhere.
• Maintain production charts according to department standards.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Disinfect and sanitize cutting boards and worktables.
• Transport empty, dirty pots and pans to the pot wash station.
• Direct and assist Stewards in order to make clean-up a more efficient process.
• Breakdown work station and complete closing duties according to department standards :
• Return all food items to the proper storage areas.
• Rotate all returned product.
• Wrap, cover, label and date all items being put away.
• Straighten up and organize all storage areas.
• Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
• Return all unused and clean utensils/equipment to the specified locations.
• Ice down hot items from the steam table, so they cool quickly.
• Turn off all equipment not needed for the next shift.
• Restock items that were depleted during the shift.
• Ensure all Line Cooks’ assignments are completed before they sign out.
• Review status of work and follow-up actions required with the Executive Chef before leaving.
• Document pertinent information in log book.
• Assume the duties of Executive Chef in his/her absence.
• Other duties as assigned by senior management.

SECONDARY FUNCTIONS:

• Assist with inventories as scheduled.
• Assist in plating up Banquet hot meals as assigned.

• Follow maintenance program and cleaning schedule.
• Perform duties in other areas of kitchen as assigned.
• Work at off premise functions.
• Research new menu items.
• Attend designated meetings.

Qualifications

• Minimum six (6) years’ experience as a Senior Chef in 4-5 star hotels, resorts and restaurants
• High school diploma or equivalent vocational training certificate with certification of formal culinary training and Culinary college degree
• SERVE SAFE & HACCP Sanitation certificate
• High level of artistic talent
• Previous supervisory and consultant experience in large 5 star 5 diamond operations.
• Previous guest relations training
• Must be able to work all kitchen stations including garde manger, saucier, entremetier, poissonier, butcher, pastry, stewarding
• Must have SERVE SAFE food handling  certificate
• In-depth knowledge of international food trends, serving procedures and cooking techniques, from a variety of ethnic cuisines, including but not limited to Indian, Japanese, Thai, Chinese, European, Latin American and other reginal ethnic variations
• Must be extremely  knowledgeable  about  product  specification  guides
• Professional  computer  knowledge; Microsoft Excel, Power Point, Word and Outlook as well as formatting and creating electronic menus
• Knowledgeable on international standards for china, glass and silver , buffet and display ware, FOH cooking and display ware
• Must know standards on action stations, themed, ethnic and authentic display variations
• Must know a wide variety of kitchen equipment including FOH serving  utensils
• Must know a wide variety of cleaning equipment, chemicals and purpose
• Ability to:
  • perform job functions with great attention to detail, speed and accuracy.
  • prioritize and organize.
  • be a clear thinker, remain calm and resolve problems using good judgement.
  • follow directions thoroughly .
  • understand guest service needs.
  • work cohesively with co-workers as part of a team.
  • work with minimal supervision.
  • maintain confidentiality of guest information and pertinent hotel data.
  • direct performance of staff and follow up with corrections when needed.
  • comprehend and follow recipes
  • expand and condense recipes.
  • monitor and maintain food cost budget.
  • work well under pressure of meeting production schedules and timelines for guests’ food orders.
  • input and access information in the property management system/computers .

Working Conditions

• Required to work in a hot kitchen with extreme noise levels and  in a fast-paced environment with the ability to successfully manage a team of individuals and constantly changing priorities
• Required to work extended hours over the course of seven day work week, including holidays and nights

Physical Requirements

• Ability to walk constantly and stand for prolonged periods of time
• Exert physical effort in transporting 20 pounds to 200
• Endure various physical movements throughout the work areas
• Remain in stationary position for up to 1O hours throughout work shift
• Use sight to perform job functions
• Taste and smell to ensure product quality and safety

Direct Reports

Sous Chefs, Cooks, Stewards