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Job Summary:

To maintain a high standard of all food preparation, service, and hygiene in their respective Kitchens, according to the standards required by the management.

Essential Duties and Responsibilities:

Operations

To co-ordinate, in detail the Restaurant / Banquet/food production, and all specific duties to all associates under his supervision related to the bakery & dough products.
To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards.
To constantly check the quality of food prepared with regard to taste and temperature.
To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards.
To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage.
To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers.
Ensures smooth and effective communication among the kitchens and with other departments.
To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications.
To constantly be alert on freshness, presentations and temperature of food served.
To supervise food tasting sessions.
To check on set-up prior to operations.
Attends a weekly meeting with the Executive Pastry Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required.
Updates menu recipe cards and menu planning for promotions.

Hygiene and Sanitation:

Responsible for the hygiene and cleanliness of all kitchens including associate’s kitchen restaurant.
Liaise and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment.
To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering on work order forms. Misuse of equipment should be reported, and disciplinary action should be taken.
To ensure that all kitchen and stewarding associates adhere to the hotel grooming standards.
Ensures that associates follow the hygiene and sanitation procedures when handling food / equipment / utensils.
To insist that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitized as per FSMS policies.
To ensure that the refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are always clean.
To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated.
To work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, Bain Marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis.

Leading Administration

To report to the Executive Pastry Chef / Executive Sous Chef on all associates and operation matters.
To recommend promotions of associates to the Executive Pastry Chef / Executive Chef approval.
To carry out one to one conversation, performance appraisals and reviews for all relevant associates on a regular basis ensuring that the hotel’s succession planning is upheld.
To monitor associates’ schedules. Plan and monitor associate holidays, lieu days, requests etc.
To conduct section / departmental meetings.
Responsible for The Daily Calling.
To report all complaints to the Executive Pastry Chef
Responsible for proper efficiency and functioning of the Bakery production sections.
To conduct training classes for associates to develop their skills / new menu items.
To guide the associate’s orientation for new hires.
To ensure that associates are aware of hotel rules and regulations.
To ensure that associates are trained on fire and safety, emergency procedures and hygiene.

Cost Control

Assists in the control of expenses / purchases / requisitions are within budget limits.
Assists to Maintains food gross profit set by hotel.
Ensures food portioning, serving, requisitions / receiving from stores are properly controlled / minimised wastage.

Standard Responsibilities

Comply and adhere to the Rosewood company policies.
Take on other tasks in addition to the ones stated, in a reasonable framework.
Be always a “brand ambassador” and ensure brand integrity and clarity are always maintained.
Model the company’s culture, vision, mission, principles and Culture Characteristics.
Ensure new technology and equipment is embraced, improving productivity whilst taking work out of the system.

Confidentiality

Whilst working for the company there will be access to a wide variety of confidential information concerning the company, guests, and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests, and associates, unless otherwise stated.

Health & Safety

Be aware of and comply with safe working practices as laid down under the Health and Safety rules, regulations, and procedures as applicable to your place of work. This will include your awareness of any specific hazards at your workplace.
The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory.
Report any defects in the building, plant, or equipment according to hotel procedure.
Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures.
Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety.
Be fully conversant with:

Regulations
Risk Assessments for your department
Hotel Fire & Bomb Procedures
Food Safety Procedures

Chief Baker