Ensures that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
Replaces the Executive Chef in his/her absence in representing the Food and Beverage function on the hotel's Executive Committee.
Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.
Ensures the smooth operation of the Culinary Departments in the absence of the Executive Chef.
Maximises associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
Ensures that each profit centre (e.g. Outlet, Events) is operated in line with maximising profit while delivering on the brand promise.
Ensures that each cost centre (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
Establish, control and maintain highest level of hygiene throughout the kitchens according to ISO22000 guidelines
Oversees and assists in the recruitment and selection of all culinary associates. Ensures that Kitchen managerial associates follow hotel guidelines when recruiting and use a competency-based approach to selecting their associates.
