Helpto direct, control and co-ordinate the activities of all kitchens engaged inpreparing Chinese food to ensure an efficient, profitable and smooth foodservice at all times.
Developand create standard recipe cards with pictorials according to the ExecutiveSous Chef’s policies.
Ensure all Chinese kitchenitems are prepared and served according to the standard set by themselves andthe Executive Sous Chef.
Check on a daily basis foodpreparation, individual costs, quality, quantity inventories and portioncontrol.
Monitor all Chinese kitchen costs andtake corrective action, when necessary to reduce expenses.
Maximize employee productivity in orderto minimize payroll cost.
Assist Executive Sous Chef withordering oversees items and keeping control over monthly consumption of allChinese kitchen items.
Liaise with the Chief Steward in orderto ensure high standards of cleanliness are maintained in all areas of the Chinesekitchen, such as machinery and small kitchen equipment.
Inspect daily, all fresh food receivedto ensure a high quality is maintained.
Inspect all food stores andrefrigerated areas and suggest, where necessary, to correct storage methods tocomply with Health & Safety regulations, to avoid spoilage and ensureregular turnover of food items and give completed check lists to the ExecutiveSous Chef.
Developwith the Training Manager training plans for the Chinese Kitchen.
Ensure training needs analysisof Chinese Kitchen staff is carried out and training programmes aredesigned and implemented to meet needs.
Plan for future staffing needs.
Conduct probation and formalperformance appraisal in line with company guidelines.
Maintain up to date staffrecords and approve leave requests in accordance to hotel occupancy.
Coach, counsel and disciplinestaff, providing constructive feedback to enhance performance.
Demonstrate awareness ofOH&S policies and procedures and ensure all procedures are conducted safelyand within OH&S guidelines and ensure your direct reports do the same.
Be aware of duty of care andadhere to occupational, health and safety legislation, policies and procedures.
Be familiar with propertysafety, first aid and fire and emergency procedures and operate equipmentsafely and sensibly.
Initiate action to correct ahazardous situation and notify supervisors of potential dangers.
Log security incidents andaccidents in accordance with hotel requirements.
Implement and practice HACCP.
