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§ Ensure that production is done according to the standard recipes at all times.
§ Delegate work to the Demi Chef and Commis assigned to him.
§ Check fridge and Products thoroughly to avoid spoilage.
§ Has knowledge of all food items concerning ingredients, cooking techniques and preparation.
§ Is alert in energy saving.
§ Ensure production and quality meets hotel standards.
§ Hire, develop and retain quality chefs.
§ Appraise the performance subordinate chef and use effective coaching and counseling for positive improvement.
§ Conduct annual performance appraisals for subordinate chef
§ Support subordinate chef with an effective training program to make them aware of the expectations and responsibilities that their positions entail.
§ Establish and maintains good relationships in his section.
§ Follow hotel policies at all times.
§ Keep good relationships with all his colleagues especially within his department.