Financial Management Oversee stock take and rotation procedures for assigned sections to ensure optimal inventory control
Monitor operations rigorously to minimise food wastage, maintain cost effectiveness, and drive profitability
Review food cost worksheets and daily issues with department heads; implement corrective actions as required
Develop cost-effective proposals for banquet operations and maintain awareness of budgets and sales performance
Operational Excellence Conduct pre-service equipment checks and ensure all kitchen systems are operational
Distribute work schedules and delegate responsibilities across kitchen sections to meet
Senior Management deadlines
Liaise with Restaurant Managers to facilitate seamless service delivery and maintain prescribed standards
Monitor food presentation to ensure strict compliance with company standards and approved recipes
Maintain comprehensive and updated recipe documentation to ensure consistent kitchen operations
Oversee front-of-house food set-ups in accordance with Executive Chef guidelines
Organise rosters for casual, agency, and section staff in accordance with Chef directives
Ensure proper collation, storage, and maintenance of all galley equipment and accessories
Conduct regular operational and sanitation inspections across all kitchen areas
Enforce garbage separation standards throughout the kitchen
Execute special menus as directed by the Chef Provide accurate and timely feedback to the Chef Quality Assurance & Compliance Monitor quantity and quality of food products to ensure compliance with Accor standards
HACCP procedures are rigorously followed with comprehensive record-keeping at all times
Ensure temperature logs for all refrigeration are completed daily by department heads; monitor and follow up on defective equipment
Follow up on daily requisitions from all kitchen outlets
& Development Foster a collaborative team environment aligned with departmental and Accor objectives
Coordinate with the Training Manager to ensure new team members receive comprehensive departmental induction and task orientation
Empower existing team members with new skills and facilitate multi-skilling opportunities based on merit
Maintain relevant documentation for training needs and completion records
Conduct periodic performance evaluations for all team members in accordance with management procedures
Motivate and support underperforming team members to ensure efficient task delivery
Conduct individual appraisals and address motivation, growth, and retention requirements
Ensure decision-making processes are transparent and fair
Evaluate systems and procedures to identify opportunities for continuous improvement in product and service delivery
Analyse operational issues and address them in accordance with company guidelines and procedures
Maintain thorough knowledge of menus, recipes, preparation methods, and HACCP procedures to guide and train team members
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