Structure:
Reporting directly to the Camp & Facilities Manager
Specific Accountabilities:
• Practice safety at all times
• Will manage the daily operations of the kitchen and oversee the kitchen staff to ensure that the highest quality of cuisine is served to our guests
• Direct kitchen operations, including food preparation, cooking, and cleaning-up
• Assign tasks, supervise Chefs and cooks in the preparation and presentation of food
• Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively
• Resolve issues as they arise so that customers continue to receive their orders in a timely manner
• Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen
• Create & plan menus, set prices & determine its baseline costs, make adjustments as needed based on the availability of ingredients
• Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers
• Initiate Training Plans for all Kitchen Staff
• Create SOPs in all aspect of Kitchen Department
• Collaborate with the Regional Manager to align kitchen operations with the overarching goals of the establishment
• Maintain kitchen equipment, schedule repairs and additional maintenance as needed
• Direct monthly inventory and identify food/raw materials wastage on daily basis
• Carry out any other duties as required by management
Educational and Experience Requirements:
• At least 3 years similar work experience
• A high standard of spoken and written English
• Flexible working hours subject to the demands of the business
• Strong attention to detail and Creative
• Able to maintain a big picture view of what is happening in the kitchen
• Ability to remain productivity when being pulled in many different directions
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
• Able to work under pressure
• Excellent culinary catering talent
• Hotel Management Graduate or Culinary Degree with minimum 3 years certification
Working Conditions:
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed. There may be opportunities to cover for managers or supervisors in their absences and performance will be evaluated, documented and taken into consideration for individual growth and development.
