Responsible for the implementation and monitor the hotel’s Hazard Analysis and Critical Control Points – Food Safety Program, hygienic and safe preparation of food within the food preparation areas.
Ensure the kitchen is maintained to high hygiene standard at all times and safe food handling practices are followed.
Ensuring that all food items are prepared as per standard recipe cards whilst maintaining portion control and reduce wastage.
Conduct development and performance reviews, identifying key personnel for further development programs and maximise opportunities for self-development.
Implement and maintain training systems to ensure that colleagues have the necessary framework and skills to perform their job efficiently and effectively
Prepare work schedules and annual leave schedules within budget, business expectations and guidelines of the appropriate industrial legislation.
Delivering results on time, within budget, and to the highest specification.
Ensuring high standards are constantly maintained in every field. Less