1. Assists the Exec. Chef to supervise the function of all kitchen employees’ facilities and costs to ensure maximum the Food & Beverage departmental goals are achieved.
2. Assist the Exec. Chef in controlling and analyzing on an on-going basis, the following:
b. Quality levels of production and presentation including Employees cafeteria.
c. Guest satisfaction.
d. Merchandising and marketing.(Food festivals / Theme Nights)
e. Operating/payroll/food costs.
f. Cleaning, sanitation, hygiene.
g. Utility consumption kitchen in general.
e. Importation food items Ensures optimum performance in all of the above areas.
3. Assist the Exec. Chef in 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 Executive Chef or his delegate, such function as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling and suspension if necessary to ensure appropriate staffing and productivity.
6. Assist the Exec. Chef to identify & develops formal training plans and conducts on job learning events for the Kitchen employees. (Based on need and analyses)
7. Assists the Exec. Chef in 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 hotels
d. New Trends.
e. Recipes.
f. Food costs.
g. Availability of food and beverage products.
h. Merchandising and promotion / theme nights.
8. In absence of Exec. Chef 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. Inspect all perishable food items received for quality.
9. In absence of Exec. Chef attends and contributes to department head meetings and to the F&B Meeting twice a Month and daily DH’s / F&B briefing session in the morning.
10. Assumes the responsibilities of the Executive Chef in his absence.
11. 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.
12. Inform on daily basis the Executive Chef of all relevant information in operational and personal matters, including information which does not require the Executive Chef action.
13. Assists Exec. Chef with inspections of physical aspects of all kitchen area, cold rooms, and equipments.
14. Assistant Executive Chef to check and receive the in-coming market list items and ensure their quality levels.
15. Check and monitor the all out-going food order from the kitchen and see whether they are properly presented as per the palace standard.
16. Check and receive all store items and ensure they are properly stored.
17. Assist Exec. Chef to follow the first come first serve policy.( First in first out )
18. Inspect and check the food quality levels, hygiene & sanitation of the all food production areas including Outlets alo