Rosewood Hotel Group 主页

OVERVIEW/BASIC FUNCTION:

Control level of stock of food in house and what needs to be ordered, receive perishable items according to standards, apply and follow F. I. F.O. and storage system as per guideline. Provide a consistent quality of food and service to Internal and External customers, by adhering to and enforcing all Rosewood Hotel and resorts Standards of excellence, training and guidance of trainees and attendants.

RESPONSIBILITIES:

· Supervise and prepare shift operations and ensure compliance with all Food & Beverage policies, standards and procedures.

· Assist Executive Chef in kitchen operations as necessary.

· Perform all duties of kitchen associates as required.

· Recognize superior quality products, presentations and flavor.

· Maintain food preparation handling and correct storage standards.

· Maintain purchasing, receiving and food storage standards.

· Ensure compliance with all local, state and federal (Health Department) regulations. · Support procedures for Food & Beverage portion and waste controls.

· Calculate accurate theoretical and weighted food costs.

 · Follow proper handling and right temperature of all food products.

· Know and implement Rosewood Hotels & Resorts Hygiene and Safety Standards.

· Operate and maintain all department equipment and reports malfunctions.

· Ensure all managers and associates follow all job safety regulations and all hazards are reported to Security Department and Engineering Department.

· Conduct a preventative maintenance inspection on a monthly basis.

· Be responsible for asset management of all outlet property and facilities.

· Follow proper handling and right temperature of all food products.

· Operate and maintain all department equipment and reports malfunctions.

· Conduct a preventative maintenance inspection on a monthly basis.

· Be responsible for asset management of all outlet property and facilities.

· Order associate uniforms according to budget and ensures uniforms are properly inventoried and maintained.

· Techniques and excellent plate presentations.

· Participate in training staff on menu items including ingredients, preparation methods and unique tastes.

· Train associates in safety procedures and supervise their ability to follow loss prevention policies to prevent accidents and control costs.

· Develop and implement Manager, Supervisor & Associate training plans on a quarterly basis in conjunction with Human Resources Department.

· Implement and follow Departmental Daily “15 Minutes” Training Program.

· Participate in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.

· Periodically plan outside associates’ activity to promote teamwork.

· Interact with guests/customers, community, Company representatives, vendors and local education systems as needed.

· Train, coach, and counsel associates in order to reach a satisfactory level of productivity.

· Respond to guest inquires or concerns within 24 hours in what is deemed the appropriate manner.

· Ensure the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”.

· Maintain F&B concepts and Mission standards concerning preparation & presentation.

· Carry a monthly self-inspection and make sure the Department is compliant with the Brand Standard Guidelines.

· Promote positive inter-departmental relations through candid communication and cooperation.

Required skills

· Professional Skills: Strong organization skills; Possess the ability to perform all functions in the operation; Food and Beverage culinary management experience with demonstrated leadership; Extensive knowledge of food handling and sanitation standards; Strong organization skills and effective influence skills; Strong associates relation skills and conflict management skills; Effective decision-making skills; Knowledge of movement regulations and safety standards.

· Language Skills: Good communication skills for verbal, listening and writing.

QUALIFICATIONS:

· Certification as required to comply with local and state codes.

· Bachelor’s Degree preferred.

· Culinary Education preferred

· Ability to use standard software applications and hotel system.