Your day-to-day

• Prepare, cook and properly present dishes
• Manage and train any demi-chef de parties or commis working with you
• Help sous-chef and head chef to develop new dishes and menus
• Ensure you and your team have high standards of food hygiene and follow the rules of health and safety
• Monitor portion and waste control to maintain profit margins
• In absence of Executive Chef and Sous-chefs, conduct shift briefings to ensure hotel activities and operational requirements are known
• Provide direction to Kitchen helpers including Commis, Kitchen Attendants and Stewards.
• Communicate to Line Managers any difficulties, guest or internal customer comment and other relevant information
• Attend and participate in briefings and meetings as scheduled
• Prepare in advance food, beverage, material and equipment needed for the service
• Clean and re-set his or her working area
• Demonstrate service attributes in accordance with industry expectations and company standards
• Take appropriate action to resolve guest complaints
• Demonstrate understanding and awareness of all policies and procedures relating to Health, Hygiene and Fire Life Safety
• Ensure all security incidents, accidents and near misses are always logged in a timely manner and brought to the attention of the Line Manager