Job Description KEY RESPONSIBILITIES Financial Management • Oversee stock take and rotation procedures for assigned sections to ensure optimal inventory control • Monitor operations rigorously to minimise food wastage, maintain cost effectiveness, and drive profitability • Review food cost worksheets and daily issues with department heads; implement corrective actions as required • Develop cost-effective proposals for banquet operations and maintain awareness of budgets and sales performance Operational Excellence • Conduct pre-service equipment checks and ensure all kitchen systems are operational • Distribute work schedules and delegate responsibilities across kitchen sections to meet Senior Management deadlines • Liaise with Restaurant Managers to facilitate seamless service delivery and maintain prescribed standards • Monitor food presentation to ensure strict compliance with company standards and approved recipes • Maintain comprehensive and updated recipe documentation to ensure consistent kitchen operations • Oversee front-of-house food set-ups in accordance with Executive Chef guidelines • Organise rosters for casual, agency, and section staff in accordance with Chef directives • Ensure proper collation, storage, and maintenance of all galley equipment and accessories • Conduct regular operational and sanitation inspections across all kitchen areas • Enforce garbage separation standards throughout the kitchen • Execute special menus as directed by the Chef • Provide accurate and timely feedback to the Chef Quality Assurance & Compliance • Monitor quantity and quality of food products to ensure compliance with Accor standards • Ensure HACCP procedures are rigorously followed with comprehensive record-keeping at all times • Ensure temperature logs for all refrigeration are completed daily by department heads; monitor and follow up on defective equipment • Follow up on daily requisitions from all kitchen outlets Team Leadership & Development • Foster a collaborative team environment aligned with departmental and Accor objectives • Coordinate with the Training Manager to ensure new team members receive comprehensive departmental induction and task orientation • Empower existing team members with new skills and facilitate multi-skilling opportunities based on merit • Maintain relevant documentation for training needs and completion records • Conduct periodic performance evaluations for all team members in accordance with management procedures • Motivate and support underperforming team members to ensure efficient task delivery • Conduct individual appraisals and address motivation, growth, and retention requirements • Ensure decision-making processes are transparent and fair Continuous Improvement • Evaluate systems and procedures to identify opportunities for continuous improvement in product and service delivery • Analyse operational issues and address them in accordance with company guidelines and procedures • Maintain thorough knowledge of menus, recipes, preparation methods, and HACCP procedures to guide and train team members