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Kitchen Brigade Supervisor
2 weeks ago
Key Responsibilities
- Supervise kitchen staff in the absence of the Executive Chef/Head Chef, delegating duties and responsibilities to ensure service demands are met.
- Liaise with Food and Beverage outlet team members regarding menu availability, additions, and changes.
- Assist the Executive Chef/Head Chef in preparing, costing, and designing menus.
- Develop new menu options based on seasonal changes and guest demand.
- Ensure strict stock rotation and minimum wastage, implementing and maintaining stock control procedures.
- Work with, train, and coordinate the work of apprentices, cooks, and stewarding team in the preparation and production of food.
- Assist in preparing monthly reports, commenting on key performance indicators and actions taken to stay on target.
- Ensure regular and effective communication with the sales and conferencing events team to meet conference and events organizers' expectations.
- Cary out annual and mid-year appraisals with team members under your responsibility.
- Accountable for stock ordering and inventory management, plus monthly stock takes.