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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.
Perform other related duties & special projects as assigned by the supervisor