POSITION PURPOSE Working in a supportive role for the Executive Chef, to ensure the smooth and effective running of Duel in the Sun kitchen on a day to day basis to achieve optimum financial returns for the company, whilst ensuring highest levels of employee and guest satisfaction.
You will encourage creative core skills in all avenues in the department whilst working with passion, drive and enthusiasm at all times.
ESSENTIAL FUNCTIONS To ensure smooth running of the Duel in the Sun Kitchen and Stewarding teams in the Clubhouse.
To ensure that all food production (MEP) for the designated sections is produced to the correct standard and within the allocated time scales and that all standards are continuously being audited and that all food served is to the standard set by the Executive chef.
To create and implement a seasonal menus for Duel in the Sun and Half Way House.
To establish and nurture relationships with local suppliers to secure increased indigenous ingredients To liaise with kitchen seniors ensuring that all banqueting production and service is coordinated well between each outlet.
To display underpinning knowledge of the hotel food ordering policy and demonstrate a balanced control on all purchasing and food cost control.
Demonstrate effective productivity standards through effective rostering and continuous monitoring of shift requirements, ensuring that the correct allocation of headcount is in place at all times.
Demonstrate a positive support for effective changes to operating standards, policy and procedure of the hotel and F&B department.
To demonstrate key skills in communication, development of others and product knowledge.
To be creative in all aspects and culinary challenges of running a modern restaurant.
To actively encourage all associates to be creative in all aspects of their job.
To ensure that all new dishes are costed with methods in Adaco and that all sections are working with the most up to date recipe.
To encourage sous chefs and chef de parties to work on new dishes on a weekly basis.
Any other task required to contribute to the work follow of the department.
QUALIFICATION STANDARDS To be fully trained and demonstrate an underpinning knowledge of food hygiene, and keep up to date with changes to regulations To lead junior members of the Kitchen team by example and offer coaching and feedback to all junior members of the team To follow all Resort guidelines on waste management to ensure the Kitchen operates efficiently To be a holder of an intermediate food hygiene certificate.