Kitchen Operations & Maintenance

1. Timely kitchen preparations for all meal service periods in the outlets and banquet activities.


2. Monitor and correct the appearance (condition of uniform) and grooming of all assigned staff.


3. Together with the Executive Chef, drive all extracurricular events as per the annual promotions activity calendar.


4. Control the food cost by preparing, reviewing, all store requisitions and direct purchases and submit them for signature and ensure the accurate delivery of goods.


5. Conduct regular spot checks on expiry dates of food products.


6. Prepare all menu changes and contribute to standardizing the presentation of all dishes.


7. Ensure that all dishes leaving the kitchen are of appropriate portion and well presented as per recipes and presentation standards.


8. Handle all food transfers out of the kitchen to other areas and ensure proper documentation.


9. Participate in meeting the departments’ revenue budget and exercise the constant control of operational costs (food, labor, maintenance).


10. Conduct competition checks (on instructions) to assist the Club in being updated on local industrial activities.


11. Report any equipment failures/problems to the Maintenance unit.


12. Ensure that the standards required by Law and by Management are maintained at all.


13. Control day to day kitchen payroll related documents, prior to their signature and submission to the paymaster.


14. Be present at the ‘pass’ during food service times


15. Conduct open and closing duties of the kitchen


16. When opening the kitchen ensure that you are the first in,


17. When closing the kitchen ensure that you are the last out

Supervision & Relationship Management

1. Evaluate the performance of the assigned team and recommend internal promotions.


2. Prepare duty schedules in the kitchen operation.


3. Handle guest complaints directly if the situation requires.


4. Ensure the proper handling of all operating equipment.


5. Participate in establishing the month end inventory in all areas.


6. Attend meetings (on behalf) and conducts daily briefings including banquet activities with all key personnel if the situation requires, ensuring open communication lines.


7. Promote efficiency, confidence, courtesy and an extremely high standard of social skills.


8. Ensure that the immediate reliever is well informed about all relevant operational issues.


9. Prepare and submit timely reports and information for decision making.


10. Continuous professional development to keep up with current industry trends.


11. Be familiar with the Club’s internal policies and all safety procedures.


12. Inspect every kitchen, store and refrigeration daily


13. Conduct monthly market visits

Health & Safety

1. Daily tour through the kitchen, stores and other food production facilities ensuring the highest possible hygiene and maintenance standards and push for the highest degree in applied hygiene and food safety.

APPLY ONLINE