Reports to : GARDE MANGER
JOB FUNCTIONS
- The ability to verify that all scheduled staff is present and signed-in.
- The ability to requisition all food items needed daily from the food storeroom in concert with all cooks.
- The ability to supervise all employees during the set-up, service and breakdown for each meal period.
- The ability to verify the taste and presentation of food produced prior to meal periods.
- The ability to follow all controls and keys procedures.
- The ability to communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day banquet function sheets.
- The ability to expedite orders on the line.
- The ability to inspect and supervise the sanitation and maintenance of equipment.
- The ability to ensure that proper work orders are made to repair kitchen equipment.
- The ability to control labor and food costs.
- The ability to ensuring training is occurring on an ongoing basis with all employees.
- The ability to maintain discipline and motivation for employees.
- The ability to perform daily storeroom inspections of all walk-in refrigerators to ensure that proper rotation of food is done.
- The ability to assist the storeroom Receiving Clerk in reviewing the quality of goods received.
- The ability to review the refrigeration areas of the kitchen and storerooms to ensure the proper usage of merchandise.
- The ability to assume responsibility for the quality of food prepared in the employee cafeteria and the supervision of cafeteria staff.
- The ability to assist the banquet kitchen and other areas as needed.
- The ability to inform and keep the Chef Garde Manger up-to-date on problems and irregularities and recommends courses of action.
- The ability to monitor and control the labor utilized to produce a quality product while adhering to labor standards.
- The ability to monitor and control the food cost by creative menu planning, keeping waste to a minimum and low pars.
- The ability to assist in the development of a safe and clean working environment.
- The ability to ensure kitchen employees are storing foods properly.
- The ability to assume full responsibility in the absence of the Chef Garde Manger.
- The ability to participate in the scheduling and performance evaluation of kitchen employees.
- The ability to respond properly in any emergency or safety situation.
- The ability to perform other tasks or projects as assigned by management and staff.
- The ability to have full knowledge of Food Standards.
- The ability to be certified in Food Service Sanitation.
- The ability to communicate and to inform the out let managers about any changes in the menus.
- The ability to plan special events menus e.g. anniversary birthdays, theme days.
- The ability to organize and delegate the preparation of all banquet function food.
- The ability to communicate effectively with the banquet department, catering department, stewarding, pastry and all the out let managers.
- The ability to execute Alternative Cuisine.
(courtesy of “FOUR SEASONS HOTEL RIYADH”)
