Basic Function Responsible for supervising and coordinating the activities of kitchen staff in the preparation and serving of meals to guests or hotel staff.
Responsibility and Authority - Report to duty on time and in uniform.
- Supervise, co-ordinate and participate in the activities of kitchen staff engaged in the proper cleaning, cutting, marinating, seasoning and cooking of all food stuffs for respective Kitchens.
- Suggest breakfast, lunch and dinner menus weekly and submit same to the Executive Chef for approval. Check daily menu, function order or forecast to determine kind and quantity of food items to prepare.
- Prepare requisitions of food items based on planned food menu.
- Observe and test food being cooked and sample all food prepared.
- Supervise dishing out of food portions to guests or hotel staff. Attend to meal suggestions and complaints and report the same to Sous Chef.
- Utilize leftover food and ...