The PositionResponsible for the catering production quality of the restaurant/outlet assigned, providing the expected high standards in quality food management, and agreed cuisine, whilst maintaining cost effective practices, including kitchen procedures and the allocation of kitchen duties.
Recommending training programs for the development of staff practices and specialist skills in the area of food and kitchen management
Duties and Responsibilities
• To be responsible for the quality of goods, stocks, and materials required for the development and production of the restaurant/outlets menus in order to produce the standards expected by the clientele/traveller.
• Responsible for the day to day requisitioning of stocks which ensure consistent quality and cost effective management of the hotel/resorts catering services.
• To institute the required procedures and quality control checks on all shifts to ensure the consistent production of quality guest service.
• Responsible for the daily, weekly, and monthly allocation of staff duties and shift planning for the restaurant/outlets kitchen. This planning is to effectively utilise the available staff in order to maintain consistent standards of production quality.
• To ensure that the daily stock records of the restaurant/outlets are maintained for the effective management of the restaurant/outlets kitchens
• To ensure the procedures and management standards laid down by the resort are followed and instituted amongst the kitchen staff
• To ensure that all equipment and maintenance faults are reported and kept in line with manufacturers and company standards.
Experience & Qualifications
• Qualification & Experience A qualification as a Chef or Sous Chef from a recognised institution. In-house experience within a hotel or catering institution with a recognisably high standards within the industry. At least 5 years in a catering environment, with at least 3 years in a decision-making capacity as a Chef.
• Al Maha: experience in a small, upmarket resort or in another ?remote? resort location would be an advantage but not a requirement.
• Specialised Knowledge Knowledge of catering operations and kitchen practices within the catering industry. An understanding of the preparation, delivery and services associated with the highest standards of cuisine found in the international hospitality environment.
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