Académique Documents
Professionnel Documents
Culture Documents
AGENDA
1.1 Executive Chef
1.2 Executive Sous Chef
1.3 Sous Chef
1.4 Western Chef de Partie
1.5 Western Demi Chef de Partie
1.6 Western Commis 1
1.7 Western Commis 2
1.8 Western Commis 3
1.9 Cold Kitchen Chef de Partie
1.10 Cold Kitchen Demi Chef de Partie
1.11 Cold Kitchen Commis 1
1.12 Cold Kitchen Commis 2
1.13 Cold Kitchen Commis 3
1.14 Thai Chef de Partie
1.15 Thai Demi Chef de Partie
1.16 Thai Commis 1
1.17 Thai Commis 2
1.18 Thai Commis 3
1.19 Beach Chef de Partie
1.20 Beach Demi Chef de Partie
1.21 Beach Commis 1
1.22 Beach Commis 2
1.23 Beach Commis 3
1.24 Butcher Chef de Partie
1.25 Butcher Demi Chef de Partie
1.26 Butcher Commis 1
1.27 Butcher Commis 2
1.28 Butcher Commis 3
1.29 Italian Sous Chef
1.30 Italian Chef de Partie
1.31 Italian Commis 1
1.32 Italian Commis 2
1.33 Chinese Head Chef
1.34 Cantonese Sous Chef
1.35 Chinese Chef de Partie
1.36 Chinese Demi Chef de Partie
1.37 Chinese Commis 11
1.38 Chinese Commis 2
1.39 Pastry Chef
1.40 Pastry Sous Chef
1.41 Pastry Junior Sous Chef
1.42 Pastry Chef de Partie
1.43 Pastry Demin Chef de Partie
1.44 Pastry Commis 1
1.45 Pastry Commis 2
1.46 Pastry Commis 3
1.47 Artist Chef de Partie
1.48 Cafeteria Supervisor
1.49 Cafeteria Chef de Partie
1.50 Cafeteria Demi Chef de Partie
1.51 Cafeteria Commis 1
1.52 Cafeteria Commis 2
1.53 Cafeteria Commis 3
ORGANISATION STRUCTURE
SCOPE
Assisting the Director of Food & Beverage in supervision of the entire kitchen department of the hotel to
Insure food product quality standards are met at all times and optimum service is provided to hotel guests
according to Resort & Spa international standards.
Provides functional assistance and direction to the kitchen operation. Interacts with individuals outside the
hotel including clients, suppliers, government officials, competitors and other local community. Coordinates
Functions and activities with other Food & Beverage department heads.
PRIMARY RESPONSIBILITIES
Operational
1. Supervises the functioning of all kitchen employees, facilities and costs and contributes to Maximizing the
overall F&B departmental profit.
2. Controls and analysis on on-going basis the quality levels of production and presentation
including staff cafeteria, guest satisfaction, merchandising and marketing, operating payrol
and food costs, cleanliness, sanitation and hygiene.
Responsible for the production, preparation and presentation of all food items, to
ensure the highest quality at all times and that menu items are correctly prepared
according to recipe.
7. Develops formal training plans and conducts on-the-job training sessions for kitchen
employees.
8. Supervision and control of sanitation and cleanliness of all kitchen outlets through
supervisors and stewarding department, including storage areas, back of the house and
refrigerators on daily basis.
9. To maintain and monitor operating food supplies par stock and control and to keep
Spoilage and wastage at a minimum.
10. Is responsible for the presentation of menus and participates in the pricing policy in
Consultation with the Food and Beverage Director, Restaurant Manager by taking into
Consideration: local requirements, market needs, competition, trends, recipes,
Potential Costs, availability of F&B products, merchandising and promotion.
11. Works with storekeeper in determining the minimum and maximum food par stocks. Ensures
the completion of the market list in accordance with Resort quality. And Quality
standards. inspects all perishable food items received for quality.
12. Attends and contributes to all scheduled departmental head meetings and Food and Beverage
departmental meetings.
13. Keeps an up-to-date standard recipe file for all food items, which include:
Sales history, sales mix, actual cost, potential cost, par stock, production time.
General
1. To understand and strictly adhere the rules and regulations established
In the Employees Handbook.
3. To report for duty punctually wearing the correct uniform, name tag always
5. To maintain a good rapport and working relationship with staff in the outlet
And all other departments.
Page 2 of 4
Employee Handling
2. To ensure that all employees wearing the correct uniform and name tag
At all times.
3. To assist in the training of the employees ensuring that they have the
Necessary skills to perform their duties with maximum efficiency.
7. To ensure that regular On The Job Training are conducted within the department.
And attended.
9. To fully utilize, communicate and administrate the company and hotel benefits
applicable to hotel employees
Occasional Duties:
Special Skills: Computer literate, English literate in reading, speaking and writing
The hotel requires that you will not (either during or after your employment), divulge any
Information acquired by you about the company, its customers and associated business
to any third party without express authorization from Senior Management of the hotel
Since the tasks and SOPs are increasing, and will be revised at a later stage, it is
understood
That there will be some additional and new attachments in the future as the business will
Be More increasing and customers expectations will be even higher, therefore new tasks
will be Added, as it shall be required.
I have read, understood and agree to this job description, all my duties and
responsibilities.