Supervisory Chef

The purpose of this position is to plan, direct, supervise, and coordinate the food preparation of daily restaurants/outlets service, catered and/or special events which require various dishes to be prepared and simultaneously cooked for varied scheduled events.

Supervises and coordinates the activities of cooks and food service workers engaged in preparing and cooking food to ensure economical and efficient food service operation. Performs supervisory functions for food preparation personnel. Prepares work schedules and distributes work assignments. Approves leave schedules. Evaluates work performances. Provides on-the-job training concerning food preparation, service and proper sanitation and safety standards. Recommends hiring and disciplinary actions. Provides hotel management status of kitchen operations as required when F&B Director and F&B Manager are absent. Oversees and participates in the preparation of a full range of dishes which include meats, poultry, seafood, vegetables, soups, sauces, grilled items and desserts. Responsible for resolving food preparation issues and establishing high standards for overall food service operation. Regulates cooking temperatures, tests foods for proper texture, flavor, and seasoning as appropriate. Prepares special dishes and cooks food that requires skillful preparation, such as gourmet dishes and sauces. Instructs food service employees on fine points of cooking and on improved ways for food preparation, service, and cooking methods; checks methods of food preparation, garnishing, and taste and inspects foods prepared by subordinates. Plans menus in consultation with F&B Director. Assures adherence to established menus, standardized recipes and maintains quantity recipe file. Estimates consumption of and places orders for food products and other operating supplies through procurement department. Inspects deliveries for quantity and quality. Establishes stock levels. Assures proper receipt and storage of stock. Establishes controls to prevent pilferage, spoilage, waste or misuse in food preparation and storage areas. Maintains inventories of food products and kitchen operating supplies. Participates in all inventories as required. Creates new recipes using established systems for the betterment of guest experiences. Use initiative in administering various food and beverage services available to suit the needs of events and activities, deviating from traditional practices if necessary.