Executive Kitchen Leader

2 days ago

Sydney, New South Wales, Australia beBeeExecutive Full time $80,000 - $100,000

Job Title: Executive Kitchen Leader

The ideal candidate will be a second-in-command in a fast-paced hotel kitchen, working closely with the Head Chef to drive excellence in food preparation and presentation.

About the Role:
  • Develop and implement standard recipe cards to ensure consistency and quality across all menu items.
  • Design onboarding programs for new staff members, focusing on comprehensive training and knowledge sharing.
  • Maintain accurate departmental standards and procedures, ensuring seamless implementation and continuous improvement.
  • Conduct thorough training needs analysis for the kitchen and stewarding teams, developing tailored training programs to meet their requirements.
  • Perform regular probation and performance appraisals, adhering to company guidelines and providing constructive feedback.
  • Manage staff records accurately, approving leave requests and maintaining up-to-date information.
  • Foster excellent communication among team members, promoting positive relationships and teamwork.
  • Provide direction to the kitchen team, including commis chefs, cooks, and kitchen attendants.
  • Lead the implementation and monitoring of the food safety program HACCP, ensuring compliance with regulatory requirements.
Responsibilities:
  • Collaborate daily with the stewarding department to verify equipment needs, cleanliness, and sanitation issues in the kitchen and equipment areas.
  • Demonstrate a strong awareness of Occupational Health and Safety policies and procedures, effectively disseminating information to team members.
  • Identify and report hazards, evaluate risks, and design control measures to prevent accidents and injuries.
  • Investigate workplace incidents, recommending corrective actions to prevent recurrence.
  • Appoint trained health and safety representatives, first aid officers, and fire wardens for the department, ensuring active participation in ongoing safety efforts.
  • Support OHS committee representatives with resources, including time, to actively participate in the committee.
  • Deliver induction and refresher training to staff, equipping them with the necessary skills and knowledge to discharge allocated OHS responsibilities.
Guest Experience:
  • Embed the winning ways culture within the hotel, driving exceptional guest experiences through consistent delivery.
  • Develop popular menus that offer guests value for money, collaborating with senior chefs to meet IHG guidelines.
  • Plan and execute successful Food and Beverage activities within the hotel and externally.
  • Supervise the preparation and presentation of food products, ensuring the highest quality at all times.
  • Analyze the level of quality, presentation, facilities condition, guest satisfaction, and marketing efforts on an ongoing basis.
  • Communicate politely and display courtesy to guests and internal customers.
  • Report any difficulties, guest comments, or other relevant information to superiors.
  • Monitor and control inventory levels for operating equipment, ensuring par stocks and costs are maintained.
  • Continuously analyze department costs to ensure performance against budget targets.
  • Maintain accurate recipes and costing for all dishes prepared and sold in the Food Production operation.
  • Stay up-to-date with product knowledge, including ingredients, equipment, suppliers, markets, and current trends, making adjustments as needed.
  • Monitor local competitors and compare their operations with the hotel's Food and Beverage efforts.
  • Set standards for all food and equipment purchases in accordance with ICHG guidelines.

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