KEY RESPONSIBILITIES

• Co-ordinate and manage breakfast, lunch, afternoon tea, room service and dinner service.
• Ensure that you maintain appropriate stock supplies and equipment for the kitchen.
• Ensure the implementation of self and Team Cook
• Co-ordinate the control of food to reduce wastage in line with agreed GP targets.
• Actively promote and utilise, herbs fruits and vegetables from the hotel kitchen garden.
• Induct and Train all members of the team so that they are confident and competent.
• Performance manage each member of your team.
• Manage team rotas to ensure productivity and work-life balance.
• Manage the stock and equipment to maintain adequate levels.
• Communicate effectively with the Kitchen team and other departments.
• Attend and contribute to meetings daily, weekly, monthly as necessary.
• Be able to talk to guests effectively about the resort and what is on offer.
• Manage monthly quality audit checks.
• Monitor competitors and be aware of current trends
• Ensure a continuous level of self-development
• Monitor and record the kitchen team’s weekly hours to ensure a work/life balance
• Ensure the organisation and production of healthy, varied meals for the whole team daily.