Menu designing and costing in liaison with cost controller
Monitors food cost and accounts for a rise or dip in the same
Assists in the development of the kitchen budget
Monitors and manages kitchen costs
Participates in monthly profit and loss report reviews
Reviews sales to identify non-moving food items to facilitate menu review
In liaison with the purchasing manager, carry out market surveys for fresh and reasonably priced produce to ensure suppliers are providing the hotel with high quality supplies at competitive prices.
Place all the market orders for food items through the purchasing department
Inspects to ensure that what is delivered is actually what was ordered and corresponds to the invoice and delivery note.
In charge of food supplies quality assurance
Creates exciting menus
Ensures that food ingredients are received are properly stored.
Ensures that basic preparations; Deboning, Portioning, Peeling, Cutting, etc. are properly done avoiding unnecessary wastage.
Ensures that proper cooking methods and recipes are followed.
Checks to ensure that the right color, taste and texture of food is consistently maintained.
Ensures that food is properly served and presented, within specified time frames.
Ensures that hygiene standards are observed and maintained at all times.