Job Description

• Delivers courteous and professional service consistently.
• Ensures colleagues provide outstanding service to internal customers across departments as needed.
• Adds and resolves guest and internal customer complaints and inquiries courteously and efficiently, ensuring satisfactory resolutions.
• Fosters positive interactions with guests and colleagues to maintain strong working relationships.
• Efficiently organizes and prepares the assigned section of the Food and Beverage Kitchen to enhance speed and optimize productivity.
• Guarantees consistent preparation of all dishes in that section according to standard recipes.
• Assists the Sous Chef and Executive Head Chef to uphold culinary standards in that section in line with company and hotel policies and minimum standards.
• Tracks food and operational costs and implements strategies to minimize waste.
• Trains culinary staff in that kitchen section, equipping them with essential skills for optimal performance.
• Operates in various sections of the kitchen as required by the Sous Chef or Executive Head Chef.
• Ensures that kitchen sanitation standards are upheld.
• Maintains familiarity with all kitchen sections to allow for flexible employee deployment.
• Ensures all kitchen equipment is maintained to a high standard, minimizing breakage.
• Oversees the punctuality and appearance of all kitchen employees, ensuring they adhere to the correct uniform and uphold high personal grooming and hygiene standards in line with hotel policies.
• Aids in training employees to ensure they possess the necessary skills for efficient duty performance.
• Supervises departmental staff to maintain proper service standards and methods as outlined in the Departmental Standard Operating Procedures.
• Enhances the skills and effectiveness of all kitchen staff through appropriate training, coaching, and mentoring.
• Ensures employees fully understand and comply with company rules and regulations.
• Ensures adherence to hotel, company, and local fire safety and hazard regulations, as well as security policies.

Job Requirements

• Certification or diploma in Culinary Arts or a related discipline
• A minimum of 2–3 years of experience in a comparable kitchen position
• Strong understanding of cooking methods and kitchen processes
• Capability to thrive in a high-pressure, fast-paced setting
• Availability to work shifts, weekends, and holidays

Skills