Job Overview
- To take an active part in all functions related to production and day to day operation of the section and manage in an efficient and profitable manner, with a view to establish Royal Island Resort & Spa as a leading Resort in the Maldives
- Main Duties Responsibilities for The Job:
- Responsible for all operational functions of the section to manage in a professional and profitable manner to achieve set goals and targets.
- Main Responsibilities:
- Checking the quality of all food items produced in the section to ensure correct taste, texture, colour and presentation.
- Make all pre preparations according to the specified mise en place check list and make sure that all items are available before service.
- Discuss with Executive Chef / Sous Chef of any items not available in order to determine options.
- General maintenance of hygiene standards in the section and documentation of cleaning records, temperatures etc,
- Maintenance of all equipment in the section in good working condition.
- Motivation of staff in the section towards achieving optimum performance.
- Periodically checks the grooming standards of the staff in the section and advise them on lapses if any.
- Ensures that cleaning of the section and surrounding areas are carried out in accordance with the weekly cleaning schedule
- Conducts a daily briefing with staff in the section to discuss day`s programs, house count, special events etc, and assign duties to be carried out during the day.
- Ensures departmental compliance with Departmental policy & procedures guidelines.
- Ensures that HACCP guidelines are adhered to at all times in order to prevent bacterial contaminations and food poisoning or other food borne illnesses.
- Inform Executive Chef / Sous chef of items to be requisitioned for the day taking into account the existing stocks and occupancy forecast to minimize wastage / spoilage
- Maintains a good working relationship with all staff in the section as well as other sections to ensure a cordial working atmosphere.
- Provide on the job training to educate the staff and create awareness on departmental procedures, culinary trends, hygiene etc,
- Inform Executive Chef / Sous Chef of any staff who are absent or not punctual or any other breach of company rules for disciplinary action.
- Make internal transfers for all items used in the section in order to reflect the correct cost calculations.
- Maintains a strong professional relationship with all other departmental heads and their staff.
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