Overall responsibility for the standards of the food product on the hotel, guest and staff food

Implementing kitchen standards and making regular visits to staff kitchen and canteen

Responsible forthe development and training of departmental employeesto increase their individual skills and ensure promotion when possible

Manage all administrative departmental duties (stock issues, stock count, and staff files, off day schedule and hygiene standards.

Ensure food standards meet grading requirements and consumer needs

To ensure that all maintenance requirements are reported and recorded daily

Ensuring that deliveries are checked properly with an emphasis on quality, quantity and priced as per agreement

To ensure minimum wastage within the division

To ensure the correct staffing of the kitchen department 

To ensure a fast and efficient service to the guests.

To forward creative ideas for new dishes 

Recommend more attractive presentations and food promotions.

To enhance the cooking experience and menu 

Recommend changes in systems and procedures