Roles & Responsibilities
Grand Park City Hall is a sustainable sanctuary of modern comfort that takes pride and care in what we do and find joy in giving our best to positively impact people and the planet. We believe that true hospitality begins with service delivered with love and passion.
If you share our passion for service, we invite you to join us.
Discover your passion. Discover Love at Grand Park City Hall.
Job Responsibilities
- To assist the respective Executive Chef/Head Chef and Outlet Sous Chef in the management and supervision of the related food preparation and respective kitchen operations as assigned.
- To be pro-active towards the training and development of staff, focusing on achieving a consistent five star product and ensuring that the kitchen staff are motivated, disciplined and productive.
- To enforce operational health and safety criteria and food hygiene regulations.
- To assist as required in creative food preparation, whilst being aware and goal oriented towards the established financial budgets.
- To be aware of all financial budgets and goals and consistently seek ways to maximize revenue and profit.
- To ensure that all food items are prepared as per standard recipe cards while maintaining portion control and minimizing waste.
- To place emphasis on correct food preparation and handling to ensure that the kitchen operations adhere to all company and hotel policies and procedures / standards.
- To ensure that food stock levels within the kitchens are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
- To engage a hands-on approach to all kitchen operational tasks.
- To ensure that a consistent first class product of the highest quality is achieved and maintained in all areas, while adhering to operational deadlines.
- To initiate relevant maintenance reports and work orders supported by respective follow-up actions.
- To ensure that all relevant buffet / display set-ups are prepared ahead of guest's arrival and in adherence with hotel standards.
- To work in close conjunction with the Outlet Chef and respective outlet teams, to create a yearly marketing plan.
- To fully understand the market needs and desires for each outlet and ensure that the product lines (menus) are developed to reflect those needs.
- To ensure that appropriate records are prepared correctly, submitted on time to the Chef's office and respective departments, according to hotel Policies & Procedures.
- To play an active role towards the training, development and recording of effective training program for the respective associates.
- To ensure maximization of productivity and morale and that staff consistently uphold discipline, following hotel guidelines and local legislation.
- To delegate responsibilities to subordinates as required. To manage staff fairly and provide staff feedback on work performance.
- To conduct frequent and thorough inspections of the kitchen operation.
- To be demanding and constructively critical in food preparation, presentation and service standards.
- To taste the food with the respective chefs and be demanding and critical when it comes to food quality and presentation.
- To ensure all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.
- To be aware of new items, which are introduced onto the market and keep up with the latest product trends.
- To assist where required to ensure that the individual outlets overall operational budgets are strictly adhered to.
- Any other suitable task as and when assigned by the Executive Chef / Head Chef.
Job Requirements
- At least 3 year of working experience in culinary or hospitality field.
- Meticulous and service-oriented.
