Job Summary 

Responsible 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. 

Key Duties and Responsibilities 

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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/traveler. 

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Responsible for the day to day requisitioning of stocks which ensure consistent quality and cost effective management of the hotel/resorts catering services. 

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To institute the required procedures and quality control checks on all shifts to ensure the consistent production of quality guest service. 

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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. 

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To ensure that the daily stock records of the restaurant/outlets are maintained for the effective management of the restaurant/outlets kitchens. 

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To ensure the procedures and management standards laid down by the resort are followed and instituted amongst the kitchen staff. 

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To ensure that all equipment and maintenance faults are reported and kept in line with manufacturers and company standards. 

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To liaise with event organisers and Restaurant Managers in developing methods and creative practices used in the production and delivery of the resort’s catering services thereby contributing to the guests enjoying a unique experience of the resort. 

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To be responsible for the organisation and quality control for the resorts specialised catering events, including management of the full diversity of specialist guest meal requirements, room service and guest activity requirements. 

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To assist with any other duties as required by the Executive Chef or other member of the management team. 

Skills, Experience & Educational Requirements  

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At least one year’s experience at a similar level. 

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Minimum 3 years’ experience in a restaurant or catering institution with recognized high standards. 

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Workplace training from within a high standard hotel environment. 

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Certified qualification as Chef from a recognized institute. 

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Knowledge of catering operations and kitchen practices within the catering industry.   

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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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Experience in a small, upmarket resort or in another ‘remote’ resort location would be an advantage but not a requirement.