Supervise all phases of food production. Carry full responsibility for food quality and service from all food producing areas. This should be accomplished through proper training and direction of all Departmental Assistants who operate in compliance with company standards of quality, portion control, recipes, associate relation and sanitation as outlined by Marriott Policies.
Duties and Responsibilities
1) Promote and Maintain effective communications between all food producing areas.
2) Check daily production charts against house count and expected business. Adjust estimate of the daily flow of business if necessary eliminating over production and waste.
3) Constantly check and expedite food service during all meal periods to ensure food meets our portion control and quality standards. Follow-up
and update use records.
4) Maintain and supervise good housekeeping practices in all food production areas, strictly enforcing our 'Clean as you go' policy throughout all reach-ins, walk-ins, freezers, machinery and other equipment. Establish systems and methods of operation to ensure cleanliness and hygiene in all back of house areas to standards set as cost effectively as possible.
5) To achieve departmental standards and goals, maintain a safe working environment with a follow-up by repair order.
6) Aid in cross training and development of all food production employees within your area.
7) Ensure that all associates are on time for work.
8) Assign schedules and supervise all production in all kitchen areas.
9) Communicate any problems with outlets to the affected department head and the Executive Chef for follow-up.
10) Participates and follows-up on taste panels.
11) Checks inventories to see proper storage and rotation of stock.
12) Follows-up to see banquet event orders are properly costed.
13) Checks staff restaurant menu for quality, quantity and adherence to menu cycle.
14) Ensure that all staff adheres to all fire, health and safety procedures.
15) To be responsible for the administration of the disciplinary and grievance procedures as laid down by the Hotel, ensuring the proper attitude, appearance and discipline of associates.
16) To select and interview staff in conjunction with the Executive Chef and the Human Resources Department.
17) To ensure that all buffet set-ups are professional, appealing to the eye and constantly replenished.
18) To lead by example with a hands on approach.
19) Perform all other reasonable tasks as requested by Management.
20) Establishes appropriate training for all kitchen staff to achieve departmental standards and goals and to assist in personal development.
21) Promote good inter-departmental relations.
22) Liases with outlet managers to establish their requirements and discuss operational problems.
23) To use TQM process as a way of improving service and standards within the Food and Beverage and kitchen department.
24) Attend the following meetings:
a) Food and Beverage weekly meeting
b) Monthly kitchen meeting
c) Staff meeting (if possible)
d) Production meeting (daily).
Job Details
| Date Posted: | 2013-02-04 |
| Job Location: | Cairo, Egypt |
| Job Role: | Support Services |
| Company Industry: | Hospitality/Tourism/Travel |
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