JOB SUMMARY

To assist the Executive Chef in the coordination of all food preparation, menu planning, production and control of all food outlets and banquet facilities to meet Outrigger’s standards.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES

  • Assist in the supervision, training, scheduling and participate in activities of the culinary staff. Work closely with the culinary team in the preparation and presentation of the food product in accordance with productivity standards, costs controls, and forecast needs.
  • Assist in the planning, creation, and implementation of menus. Ensures proper
    utilization of food supplies, taking into account the probable number of guests, market
    conditions, current food trends, and regional taste and popularity of food products.
    Work with the Executive Chef in developing innovative menu selections for themed
    banquets, cocktail reception, buffets, etc., in accordance with the clients’ budgetary
    considerations and expectations.
    Oversee the host cafeteria ensuring quality and quantity of selections of significant
    changes Work with and oversee the culinary staff performance, product quality, and
    presentation, offering suggestions and praise to improve the operation where
    necessary. X30 Ensure that proper product storage, requisition procedures, policies, and guidelines are
    enforcement of safety procedures and sanitation standards throughout inspection of the
  • Ensure that proper product storage, requisition procedures, policies, and guidelines are enforcement of safety procedures and sanitation standards throughout inspection of the Conduct frequent and thorough inspections of the culinary operations (Front and back of house), storerooms and pantry with the assistance of the Stewarding Manager to meet public health codes and Outrigger standards
  • Ensure that the kitchen adheres to the operating budget in regards to food cost, policies
    and procedures. Assist in the development of the culinary operation manual and/or
    procedures as required by the Food & Beverage operation. Assist the Executive Chef in
    all administrative duties, such as menu entry and database updating within the POS
    system. Ensure that all required forms and reports are produced and completed as
    prescribed by management.
  • Assist the Executive Chef in planning of all culinary team meeting agendas as well as
    training sessions. The meetings and trainings should be productive and results
    oriented.
    Assists the Executive Chef in meeting all administrative and culinary deadlines, to ensure
    all areas meet hotel guest and Outrigger standards. Maintain open communication lines
    with the front line staff, outlet managers/supervisors, Stewarding Manager and the
    Executive Chef. X5 Interact with hotel guests and the local community to promote the F&B division’s
    products. Actively listen to the guest and hosts comments, analyze their feedback,
    make judgments, and take any necessary action
  • Interact with hotel guests and the local community to promote the F&B division’s
    products. Actively listen to the guest and hosts comments, analyze their feedback,
    make judgments, and take any necessary action to implement suggestions for
    improvements. Other duties include, but are not limited to:
  • Assists in the preparation and monitoring of work schedules for all kitchen staff, making sure to
    follow hotel policies in regards to number of hours worked.
  • Ensure that all areas of the kitchen are covered with a sufficient amount of staff to handle
    expected production.
  • Work with the Purchasing department in the selection and acceptance of a variety of food, including
    fresh vegetables, fruits, meats, poultry, fish, and staple items.
  • Responsible for menu preparation, presentation and specialty preparation from fine dining t
    banquet events.
  • Assists in the planning, organizing, and coordinating of meals for individuals up to groups of 500
    at one time.
  • Assists in the generation of recipes, menus, reports, inter-office memos, etc.
  • Ensure common areas, kitchen, pantry, storeroom, food prep areas, and other work areas are
    clean, neat, and well maintained and comply with safety standards.
  • Responsible for both guest and host safety within property. This includes conducting or
    arranging for safety training, sanitation, and safety awareness programs and the maintenance of
    all records. Program effectiveness will be evaluated by the frequency and severity of claims made
    against the hotel.
  • Assists in the development, monitoring, and evaluating individual host goals, objectives, and
    performance. Make recommendations for improvement when necessary.
  • Regularly and consistently meet all deadlines for submitting work requested by the Executive
    Chef. In addition to timeliness, work is expected to be accurate and formatted in the appropriate
    way when a specific format is not provided.
  •  Membership in community organizations is encouraged.
  • Develop the professional and technical skills of the hosts.
  • Responsible for the daily operation of the kitchen and the direction of all its hosts.
  • In charge of all aspects of kitchen management in the absence of the Executive chef

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