KEY RESPONSIBILITIES

1. Meets and exceeds customers and co-workers' expectations

2. Leadership
3. Administration
4. Food Cost Control
5. Hygiene and Cleanliness
6. New Menus Planning and Promotions
7. Consistency of Food Quality
8. Staffing
9. Food Preparation
10. General Responsibilities
PRIMARY RESPONSIBILITIES:

1. Meets and exceeds internal and extemal customers'expectations by providing

personalized customer service and teamwork.
 Provides value added service to customers by doing whatever reasonable
and possible to meet or exceed customer expectations.
 Communicates effectively with customers, co-workers, and supervisors.

2. LEADERSHIP:

- Provides value added service to customers by doing whatever reasonable and possible to meet
or exceed customer expectations.
- Communicates effectively with customers, co-workers, and supervisors.

3. ADMINASTRATION

- Prepares CAPEX budget to review new equipment requirements to ensure quality output and
productivity.
- Be aware of new equipment in the market.
- Justifies on basis of PRICE versus benefit.
- Gets feedback from staff on all equipment needs.
- Maintains equipment in good condition to avoid accident and costly repairs. Ensures smooth
operation and maximizes operating life.
- Together with the Chief Engineer prepares a checklist and preventive maintenance follow-up.
- Delegates staff training to Sous Chef and ensures that proper training is given.
- Ensures that Stewarding Section is washing equipment in the proper way.

4. FOOD COST CONTROL

- Keeps cost within the assigned budget to ensure profitability.
- Conducts market survey every month.
- Makes accurate recipe cards.

5. HYGIENE AND CLEANLINESS:

- Ensures hygiene and cleanliness all around the Kitchen to maintain standard of food safety.
- Assures proper safety, hygiene, and sanitation practices are followed.
 - Delegates hygiene and sanitation tasks to Sous Chef. Follows-up with Sous Chef.

6. NEW MENUS PLANNING AND PROMOTIONS:

- Plans new menus and promotions to constantly provide quality choice of food in all outlets.
- Meets weekly with F&B Manager to understand what Hotel wants to achieve.
- Gets open feedback from staff by practicing Management By Walking Around (MBWA) daily.
- Reviews daily guest feedback and identifies their needs.
- Generates team creativity for menu preparation.
- Provides menus, which are market/customer oriented; changes menus regularly to reflect
local and national trends
7. CONSISTENCY OF FOOD QUALITY:
- Constantly improves quality of food served in all outlets to ensure customer satisfaction.
- Works closely with the Purchasing Department.
- Gives training to cooks on new menus.
- Goes on market survey every month.
- Meets suppliers on a regular basis.
- Makes two (2) daily inspection trips through kitchen to observe condition, method, and
progress during production and service.

8. STAFFING:
- Ensures that staff are scheduled according to business volume to maximize profitability.
- Conducts daily briefings for Kitchen Supervisors
- Enhances staff relations to ensure high morale and efficiency
- Provides clear guidelines, mission statement, and culture to the team

9. FOOD PRODUCTION:
- Assists with food preparation as required.

10. GENERAL RESPONSIBILITIES

- Keeps immediate superior promptly and fully informed of all problems or unusual
matters of significance
- Performs all duties and responsibilities in a timely and efficient manner in accordance
with established Hotel policies and procedures to achieve the overall objectives of this
positions.