<h4>Company description</h4> <p>Mövenpick Hotels & Resorts (MH&R) is in the "moments" business. We're intimately involved in important times in our guests' lives. And you never know when a moment can be made. A simple smile in the lobby can create the positivity that turns a business trip into a new business celebration. An insider tip on the best way to spend a day can make an entire holiday. A romantic dinner for two can lead to a longer-term partnership.</p> <p>It doesn't take much to make a moment. Just to be genuine. And human. And warm. And take steps to do the ordinary in an extraordinary way.</p> <p>We understand that this vision cannot be achieved without great people who create and support work environments designed to produce exceptional results.</p> <h4>Job description</h4> <ul> <li>The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing, and manpower planning.</li> <li>The ability to make requisitions of all items needed for the next day.</li> <li>The ability to prioritise, plan, and organise your and your team's daily tasks in order to ensure on-time delivery as required.</li> <li>Coordinating purchasing for the kitchen and stewarding departments with the finance team as per the hotel procedures.</li> <li>Daily monitoring of the food cost to ensure monthly targets are achieved without undermining the agreed product quality.</li> <li>Adhere to and monitor departmental operating expenses as per departmental budget and forecast.</li> <li>Review and monitor departmental work schedules; oversee that departmental payroll is in line with budgets.</li> <li>Assist the executive chef and executive sous chef with the preparation and conversion on departmental promotions calendar.</li> <li>Coordinate together with food & beverage operations with changing programmes and promotions according to seasonality.</li> <li>Ensure that staff scheduling is done effectively and in line with business demands and posted seven (7) days in advance.</li> <li>Ensure all menus are accurately costed, have standard recipes, and presentation photos.</li> <li>All new menu items to include service staff education and tasting.</li> <li>Full compliance with local municipality HACCP standards and certification.</li> <li>In conjunction with the executive chef and executive sous chef, look at new potential revenue streams including outside catering opportunities.</li> </ul> <h4>Operations</h4> <ul> <li>Train and develop the kitchen and stewarding team in the departmental operating standards.</li> <li>The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li> <li>Ensure all kitchen team members are aware of the à la carte housekeeping and handyman services available to guests and are skilled in upselling them as a preferred supplier.</li> <li>Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs.</li> <li>Lead and support employees in the achievement of financial, operational, and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities.</li> <li>Foster a winning, solution-oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestions.</li> <li>Lead daily departmental briefings and monthly employee meetings.</li> <li>Have a complete understanding of and adhere to Mövenpick Hotels & Resorts policy relating to fire, hygiene, health, and safety.</li> <li>Drive the performance of the kitchen and stewarding team members, including completion of performance appraisals, coaching, counselling, and performance management in conjunction with human resources.</li> <li>Ensure the team works within the department with a sales-focused attitude and that the team is aware of sales opportunities within the hotel which will assist with the maximization of revenue.</li> <li>Ensure all team members are aware of all food & beverage revenue targets as well as food cost targets, and are kept informed of performance results.</li> <li>Ensure guests are communicated with and assisted in an efficient, warm, and professional manner by all team members.</li> <li>Ensure you have a presence in our outlets and interact with guests during service and ensure this is practiced by the junior chefs in your absence.</li> <li>Ensure a consistently high standard of grooming is followed by self and team.</li> <li>Actively review guest comments and feedback, communicate this with the team members, and implement procedures to enhance guest satisfaction.</li> <li>Have full knowledge of all products and services provided by the property and in the local area.</li> <li>Actively participate in guest events when requested.</li> <li>Ensure daily shift handovers are conducted in a professional and constructive manner.</li> <li>Regularly spot check duty shift checklists to ensure tasks are completed.</li> <li>Be committed to the company culture of natural enjoyment and be a role model for delighting our guests.</li> <li>Ensure at all times that workstations, fridges, freezers, and preparation areas are well organised, equipped, and properly maintained.</li> <li>Monitor kitchen equipment and ensure the team reports any defects to engineering immediately.</li> <li>Maintain a cooperative working relationship with fellow employees.</li> <li>Perform other tasks or projects as assigned by hotel management and staff.</li> <li>Accommodate all food servers' requests imaginatively when possible regarding guests' dietary requirements, personal preferences, and requests.</li> <li>Handle and rotate food according to established procedures.</li> <li>Maintain the work area and equipment in a safe and sanitary manner.</li> <li>Maintain a positive attitude and a professional disposition.</li> <li>Prepare and plate items (food orders) received from food & beverage staff regardless of hand-written or computer-printed media in a timely and accurate manner.</li> <li>Be flexible to the business demands and working hours.</li> <li>Turn off all equipment ensuring no safety hazard has been left behind.</li> <li>Be able to work in another area when needed and take part in cross-training when directed.</li> <li>Proactively manage complaints and notify the executive chef and executive sous chef of any problems or complaints as they arise.</li> </ul> <h4>Administration</h4> <ul> <li>Review the employee schedule and annual leave plan to ensure the correct allocation of resources in order to improve guest satisfaction levels as well as employee productivity and satisfaction.</li> <li>Plan the weekly rota in accordance with the business demands.</li> <li>Ensure kitchen productivity and proactively manage the kitchen's working hours.</li> <li>Assist the executive chef and executive sous chef in overseeing the implementation of training plans for the department.</li> <li>Monitor and keep updated training records and schedules to ensure planning and completion is carried out as per hotel standards.</li> <li>Keep up-to-date and accurate HACCP records and documentation ensuring all chefs are adequately trained and practising best HACCP procedures.</li> <li>Implement checks and controls for each and every food delivery for quality and proper storage.</li> <li>Ensure all purchases are in line with the hotel's purchasing policy.</li> <li>Plan, cost, and create standardised recipes taking into account seasonal produce and innovative menu engineering.</li> <li>Verify that all scheduled staff are present and signed-in.</li> <li>Perform administrative duties (paperwork) such as food transfers, human resource forms, scheduling, and recipes.</li> <li>Communicate with the executive chef and executive sous chef on the performance of all employees and of the work performed.</li> <li>Adequately manage the entire kitchen department operation in the absence of the executive chef and executive sous chef.</li> <li>Be aware of accident prevention and help enforce safe work habits - zero accidents is our goal.</li> <li>Correctly investigate and follow the correct procedure when dealing with food poisoning allegations.</li> <li>Display an interest in all kitchen and hotel activities and help colleagues whenever possible.</li> <li>Any violation of the above-mentioned rules will be subject to disciplinary action.</li> </ul>