Executive Chef in Jamaica
Moon Palace Jamaica Grande career
Chef de cuisine is responsible for all of the restaurants at Palace Resorts, as well as the
entire Kitchen department.
GOALS
Raise the satisfaction of guests by delivery of the highest quality foods and varied menus.
Ensures that the highest standards of hygiene, cleanliness and safety are maintained throughout all kitchen areas at all times.
Evaluates food produces to ensure that company quality standards are consistently attained.
Implementation of training programs to increase all staff members knowledge about safety ,hygiene and accident prevention.
Achieve the objective of the work satisfaction index in the annual work environment survey.
Ensure the fulfillment of the training program and professional development of the department’s staff members.
Achieving the Departmental budget, by administering the resources properly.
Ensure the fulfillment of the processes to achieve the quantitative objectives established for the kitchen area.
(F&B Costs, power sources, merchandise freight, payroll).
Ensure the fulfillment of the processes to achieve the qualitative objectives established for the Kitchen area.
(Clarabridge, Tripavisor, Standards, Comprehensive and Environmental Security, Sanitary Hygiene, Absenteeism, Rotation and Accidents and Staff performance).
Must Perform
Review logbooks.
Walk-through inspections to check the hygiene and comprehensive accomplishments.
Approval of purchase requests and reception of merchandise.
Approval of costs and inventory of equipment and production.
Organization of events (distribution of work load).
Management of the kitchen staff (staffing guide, vacations, organization of brigades).
Implementation of change of menus.
Interview with guests and follow up on the guests’ special requirements and needs.
Interviews of potential candidates for the department
Proper control of kitchen equipment, verifying that it is in perfect condition for the operation and establishing revisions and determining maintenance needs, discards or purchases
Must Ensure
That the dishes are satisfactorily made, by checking with walk through inspections on the performance of cooks and supervisors.
The achievement of objectives indicated by the Operations Director.
Promote the creative development of the department.
Check the optimum and orderly functioning of the kitchen.
Consumption of optimum product in the kitchen areas complying with quality standards.
Participation of the kitchen personnel in company’s and department’s events.
Compliance with the company’s internal standards and regulations.
Opening and closing of services following the established procedures.
Must Supervise
Compliance with the instructions and performance of the Kitchen Chiefs.
The purchase orders must be within budget.
Personnel training and development programs.
Relation and cordiality between the line staff members, supervision and departments (Work Environment).
The credits must be applied to the kitchen costs and take part into the accounting budget.
Quality and improvement of the Staff member’s canteen.
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