1. Supervises the function of all kitchen employees’ facilities and costs and contributes to maximizing the overall Food & Beverage departmental goals.
2. Controls and analyzes, on an on-going basis, the following:
a. Quality levels of production and presentation including Employees cafeteria.
b. Guest satisfaction.
c. Merchandising and marketing.(Food festivals / Theme Nights)
d. Operating/payroll/food costs.
e. Cleaning, sanitation, hygiene.
f. Utility consumption kitchen in general.
g. Importation food items Ensures optimum performance in all of the above areas.
3. Responsible for the production, preparation and presentation of all food items to ensure highest quality at all times.
4. Establishes and maintains effective employee relations and inter-departmental working relationships.
5. Conducts, under the guidance of the Food & Beverage Manager or his delegate, such function as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consults with Food & Beverage Department Heads and Personnel Manager, as appropriate, in performing above duties.
6. Identify & develops formal training plans and conducts on-the-job learning events for the Kitchen employees. (Based on need and analyses)
7. Is responsible for the preparation of menus and participates in the presentation policy in consultation with the Food & Beverage Manager / his delegate, Restaurant Manager and Room Service Manager, by taking into consideration the following:
a. Local (Customer) requirements.
b. Market needs.
c. Competition / Comparison with other palaces
d. New Trends.
e. Recipes.
f. Food costs.
g. Availability of food and beverage products.
h. Merchandising and promotion / theme nights.
8. Works with the Chief Accountant / Purchasing Manager in determining the minimum and maximum food par-stocks. Ensures the completion of the market list in accordance with Intercontinental quality and quantity standards. Inspects all perishable food items received for quality.
9. Attends and contributes to department head meetings and to the Food & Beverage Meeting twice a Month and daily DH’s / F&B briefing session in the morning.
10. Keeps an up-to-date standard recipe file for all food items to include:
a. Recipe list (Cooking with style with standard recipe pictures).
b. Sales history
c. Food costs.
d. Importation items costs.
e. Par stock.
f. Production time.
11. Check and receive the in-coming market list items and ensure their quality levels.
12. Check and monitor the all out-going food order from the kitchen and see whether they are properly presented as per the Hotel standard.
13. Check and receive all store items and ensure they are properly stored.
14. Follow the first come first serve policy.( First in first out )
15. Inspect and check the food quality levels, hygiene & sanitation of the all food production areas including Outlets.
16. Check & Monitor all VIP Guest amenities & long staying guest amenities.
17. Co-ordinate with F&B Office and prepare food & beverage yearly activity calendar.
18. Participate in preparation of the Departmental budget and Goals.
19. Conduct monthly market survey co-ordination with F&B Mgr / PUR. Mgr / Cost Controller.