chef de cosine

·         Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety.

·         Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Sales Staff, Accounting, Housekeeping.

·         Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

·         Ability to promote positive work relationships with service personnel and other departments.

·         Ability to work a 12-hour shift, 6 days per week in hot, noisy and sometimes close conditions.

·         Review the daily activities; check the following:

 

·         Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures.

·         Establish the day's priorities and assign production and prep task to staff to execute.

·         Review daily specials and offer feedback to Sous Chefs.

·         Review banquet function sheets and makes note of any changes; post function sheets for the next 7 days.

·         Meet with Chef de Cuisines to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.

·         Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.

·         Take physical inventory of specified food items for daily inventory.

·         Review the market list.

·         Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel.  Ensure quality of products received.

·         Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.

·         Ensure that staff reports to work as scheduled; document any late or absent employees.

·         Coordinate breaks for staff.

·         Inspect grooming and attire of staff; rectify any deficiencies.

·         Check and ensure that all opening duties are completed to standard.

·         Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.

·         Ensure that recipe cards, production schedules, plating guides, menu framework, photographs are current and posted.

·         Check Micros (or similar) printers on the line; ensure they are in working order and there is enough paper available for the shift.

·         Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.

·         Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.

·         Work on line during service and assist wherever needed.

·         Be aware of any shortages and make arrangements before the item runs out.

·         Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period.

·         Observe guest reactions and confer with service staff to ensure guest satisfaction.

·         Promote positive guest relations at all times.

·         Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.

·         Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.

·         Conduct frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.

·         Inspect the cleanliness of the line, floor, and all kitchen stations. Direct staff to rectify any deficiencies.

·         Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.

·         Maintain proper storage procedures as specified by relevant Health authority and hotel requirements.

·         Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.

·         Complete work orders for maintenance repairs and submits to Engineering. Contact Engineering directly for urgent repairs.

·         Develop new menu items, test and write recipes.

·         Assist Wedding and Catering department with developing special menus for functions; meet with clients as requested.

·         Supervise and direct the organization and preparation of food for the employee cafeteria.

·         Review sales and food cost daily; resolve any discrepancies with the Controller.

·         Minimize waste and maintain controls to attain forecasted food and labor costs.

·         Ensure that excess items are utilized efficiently.

·         Monitor and ensure that all closing duties are completed to standard before staff signs out.

·         Foster and promote a cooperative working climate, maximizing productivity and employee moral.

·         Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff.  Reevaluate positions in the kitchen and make changes wherever necessary.

·         Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards.

·         Conduct scheduled performance appraisals.

·         Interview and hire new personnel according to hotel policies and standards.

·         Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands.

·         Prepare daily/weekly payroll reports.

·         Document pertinent information in the logbook and follow up on items notated during other shifts.

·         Successful completion of the training/certification process.

o   Run daily reports, identify any special requests, and check reports for accuracy.

o   Complete designated reports in the computer system.

o   Review shift logs/daily memo books and document pertinent information in logbooks.

o   Print contingency lists to have a record of all guests in case of emergency.

·         Speak to guests and co-workers using clear, appropriate and professional language.

·         Answer telephonesaccording to hotel standard.

·         Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property.

·         Provide assistance to coworkers, ensuring they understand their tasks.

·         Exchange information with other ladies and gentlemen effectively.

·         Support all ladies and gentlemen and treat them with dignity and respect.

·         Develop and maintain positive and productive working relationships with other employees and departments.

·         Partner with and assist ladies and gentlemen to promote an environment of teamwork and achieve common goals.

·         External: Hotel Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors