To look after the function of the executive chef in his absence
To approve requisitions from stores for stations assigned and in the executive chef s absence, for the entire kitchen
Responsible for all food production in the area assigned to him
Responsible for overall food cost control without affecting standards and procedures as laid out by the management
To account for the usage, consumption, spoilage and control of food stuff produced and stored under his supervision
Responsible for the preparation of mis-en-place at all stations
Responsible for maintaining all attendance records
To recommend the periodic purchase of special items, orders of canned and dried fruits, dried food items both domestic and imported
To keep wastage of food to the minimum at all stages of food production
To maintain and enforce such systems and methods in the area of F&B production as laid down by the management
To ensure that employees in the department conform to house rules and policies of the Hotel
To work closely with the Banquet Manager, Assistant Managers in the F&B Service Area/ restaurants, and the Executive Kitchen Steward for the attainment of profit, quality and service standards of the department and the Hotel
To initiate the performance evaluation of his subordinate staff
To ensure that the main kitchen and all the satellite kitchens are clean at all times
To ensure that employees in the department conform to hygiene and sanitation practices
To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his/ her department
To keep abreast with the competition by conducting periodic competition and market surveys
To facilitate the timely pick-up of food orders placed by the service staff
To co-ordinate with the engineering department for maintenance of all kitchen equipment. Also to ensure proper and adequate supply of gas
To undertake the responsibility for the following in the absence of a Kitchen Stewarding Executive:
Responsibility for food and service made available for the staff in the cafeteria
To ensure that prescribed cleaning formulae are being used to maintain highest possible standards of cleaning
To develop standard procedures for new tasks and changed conditions
To co-ordinate with the receiving manager for checking of the equipment in order to ensure conformity with specified/ expected standards
To co-ordinate pest control operations for all the kitchens
To make conscious and continuous efforts to develop local suppliers to substitute imported/ expensive items
