Head Chef

The Head Chef is the instrumental force in assuring that Rocana Hotel's food quality and presentation of cuisine is of a very high standard. The Head Chef works with the Food & Beverage Executive and Hotel Manager to set service standards of the various food outlets. His input is highly regarded. The Head Chef is professional in his management style, a trainer, open minded and has good administrative capabilities.

Job responsibities:

Directs, controls and co-ordinates the activities of all chefs, Commis and kitchen helpers engaged in preparing and cooking food, to maintain an efficient, profitable and smooth food service at all times.

Develops attractive menus and creates standard recipe cards with pictures according to the hotel's policy.

Inspects and monitors storerooms, refrigerators, and freezers daily to ensure no wastage.

Control costs by minimizing spoilage, utilizing food surpluses and portion controls.

Ensure that only the freshest and highest quality products in the market are purchased for all kitchen outlets.

Operates all kitchen outlets at an acceptable food and staff cost. Monitors all kitchen operating costs and takes corrective action, when necessary, to reduce expenses.

Ensures that all food is prepared and served according to the standard set by the hotel.

Does and checks cooking and presentation of food including personally tasting the food.

Ensures standard recipes are utilized and food is presented properly.

10.  Ensures that all machines, furniture, equipment, and utensils are clean and in working condition at all times. Check all areas in regards to sanitation and hygiene, to prevent contamination of any kind.

11.  Ensures the safety of the kitchen area.

12.  Holds daily briefings with the Chef de Partie and Cooks and attends all necessary meetings.

13.  Continuously checks that food products are stored in proper containers at the appropriate storing temperatures.

14.  Ensures that employee's food is of equal quality to that of the outlet restaurant.

15.  To monitor, identify and analyze the menus and products of competitive restaurants/markets.

16.  Develop unique and creative menus which meet the needs of target market and in line with the operating concept of the restaurant.

17.  Plan and implement effective sales plan and food promotions as discussed.

18.  Maintains good relation with all departments, to avoid friction of any kind.

19.  Responsible for disseminating information.

20.  Maximizes employee productivity and morale, whilst consistently maintaining discipline in accordance with hotel guidelines and local legislation.

21.  Positively motivates trains and develops all staff in professionalism, organizational skills and team spirit, to perform their duties effectively.

22.  Ensure all staff is in proper uniform, well groomed and properly disciplined in accordance with the hotel's policies, rules, and regulation.

23.  Report all accidents, health and safety hazards to the Safety Committee or Hotel Manager.

24.  Manages the kitchen budget wisely e.g. food cost and other expenses.

25.  Develops and updates the kitchen operations where necessary.

26.  Maintains all hotel records and forms as prescribed by hotel management and policies.

27.  Responsible for food requisitions, order, and inter-kitchen transfer.

28.  Requests maintenance if necessary, and follows up on the completion.

29.  Responsible for Duty Roster, Staff Leave, and Attendance Record.