Job Description

Summary:

• Responsible for all aspects of kitchen operations.
• Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
• Ensures guest and employee satisfaction while operating within the budget.
• Define and comply the production process/procedure to ensure a consistent and high quality product is produced.
• Responsible for guiding and developing staff including direct reports.
• Ensures compliance with health and safety regulations including food hygiene standards.

Candidate Profile:

An ideal candidate would have more than 2 years of experience as Sous Chef or more than 4-5 years of experience as Chef de Partie in a professional establishment. Qualification including Hotel Management Degree/Diploma would be an added advantage.

:

The job responsibilities for the position includes, but not limited to:

Culinary Responsibility:

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Develop and implement Kitchen policies and procedures (SOP).
• Design Menus that align with the hotel's theme, location and targeted audience, including food costing.
• Develop and manage kitchen budget, including food and labor costs.
• Monitor inventory levels, control waste and negotiate with suppliers to get the best prices.
• Prepares and cooks foods of all types, as a hands-on contributor with the team.
• Responsible for food presentation and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and employees as necessary.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Checks the quality of raw and cooked food products to ensure that standards are met.

Leadership:

• Supervises and coordinates activities of kitchen staff in food preparation.
• Leads shifts while personally preparing food items and executing requests based on required specifications, leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Maintains the productivity level of employees.
• Communicates performance expectations in accordance with job descriptions for each position.
• Define duty hours for sub-ordinates efficiently and ensure productivity of the team.

Guest Relations:

• Provides an excellent guest experience and set a positive example.
• Plan and execute special events, promotions or themed dinners. Co-ordinates with rest of the management team for success.
• Interacts with guests to obtain feedback on product quality and service. Handles guest complaints in a responsible and matured way.

At Dutch Manor Hotel, we're passionate about delivering an outstanding experience to our guests. We're looking for motivated professionals who are passionate about making a difference for our guests while being part of a small yet ambitious team.

Job Types: Full-time, Permanent

Pay: ?25,000.00 - ?40,000.00 per month

Benefits:

• Cell phone reimbursement
• Food provided
• Paid time off

Schedule:

• Day shift
• Morning shift
• Night shift

Supplemental pay types:

• Performance bonus
• Yearly bonus

Experience:

• total work: 5 years (Preferred)

Work Location: In person