Job Purpose
Under the general guidance and supervision of the Head Chef, the kitchen team member will assist in the preparation and service of all sections in the Kitchen.
Duties and Responsibilities
- Reports to the Assistant General Manager / Executive Chef directly
- Participates in the selection of kitchen personnel
- Assist Executive chef
- Trains, cross-trains, and retrains all kitchen personnel
- Schedules the kitchen staff and rosters
- Supervises workloads during shifts
- Evaluates the job performance of each kitchen employee
- Maintains working relationships and communicates with all departments
- Ensure that the kitchen is always kept clean
- Ensure that prep is done
- Do proper hand over to next shift
- Ensure that orders are placed
- Check all incoming orders
- Do stock takes as required
- Ensure that all kitchen equipment is looked after and well maintained
- Make sure that you are polite and friendly to all guests
- Wears the proper uniform at all times. Require all kitchen employees to wear proper uniforms at all times
- Ensure that everything is done to the highest possible standards.
- Follow all reasonable instructions
- Upholds the hotels commitment to hospitality
- Ensure that you communicate all your requirements to the appropriate people.
- Practices good personal hygiene principles