Key Duties And Responsibilities

• Ensure the quality levels of kitchen production and presentation is maintained at its highest level at all times.
• Create new products determined by clientele.
• Ensure that all mise- en place is correctly prepared according to set standard as per each outlet detailed in the MEP lists, prior to commencing service.
• Demonstrate excellent product knowledge of all food and special functions held at the resort.
• Participate in the service of any special functions or events organized by the resort.
• Monitor systematically the performance of the department, as per daily briefings, feedback sessions from HOF, chefs and colleagues, and observation from the pass , intervene immediately if deviations occur.
• Attend the daily Department Head meeting in absence of the Executive Chef.
• Present oneself in a way which enhances the overall guest experience, by adding life and energy into each outlet.
• Ensure all food requisitions are prepared within the time parameters set by the resort and always display attributes of genuine hospitality.
• Conduct performance appraisals (1 Assessment and 1 Review Annually), for kitchen employees.
• Establish and maintain smooth personal and work relationships in the kitchen.
• Remain current on all resort happenings, including guests in-house, arrivals and departures, as well as daily events.
• Assist supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.
• Perform any additional or special duties, as directed by the Executive Chef.
• Ordering and keeping fair stocks against business requirements.
• Minimize wastage through creative recycling.
• Ensure expired dates are labeled on products that are required.
• Do regular spot checks on all expiry items.
• Be responsible of the daily market list during the absence of the Executive Chef.
• Maintain highest levels of personal hygiene and grooming at all times, as per standard.
• Ensure a safe, hygienically fit working environment is maintained at all times and report any concerns or faults immediately.
• Ensure kitchen and back areas are thoroughly clean at all times.
• Ensure equipment is cleaned, when necessary or according to their schedules.
• Maintain and create a working environment that reflects a sense of place.
• Attend the daily kitchen briefings.
• Continuously train and motivate subordinates to ensure resorts standards are maintained.
• Delegate responsibilities to staff and ensure tasks are completed.
• Ensure that channels of communication are respected and information is disseminated to the correct receivers.
• Conduct a daily briefing prior to service.
• Attend all training carried out by the Training Department as per demands of business
• Assist HOD Chefs with in-depth training of staff
• Attend daily F&B briefing and monthly F&B meeting.
• Attend a monthly communication meeting.
• Ensure a daily briefing prior to service and a de- briefing, once week with team members
• Assist in the process of recruiting new employees for each of the respective kitchen.
• When driving resort’s buggies, ensures that rules and regulations are followed at all times.
• Handle any guest’s complaint in a professional manner, as per resort’s Policy & Procedure (service recovery).
• Ensure that disciplinary actions are taken, when necessary, according to resort’s policies.
• Practice proper telephone etiquette with colleagues and resort’s guests.
• Ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
• Exhibit outstanding knowledge of the resort, island, atoll and the Maldivian culture.
• Know and apply resort’s Policies & Procedures, including those for the emergency situations.
• Ensure maintenance work is reported daily and completed/ verified with a weekly walk around.
• Ensure all fixed assets are well maintained.
• Demonstrate knowledge and interest in goals, and objectives of the One&Only brand.
• Ensure all activities are carried out honestly, ethically and within the parameters of the SA Law.
• Ensure that all tasks assigned by superiors are completed immediately, unless stipulated otherwise in writing.
• Complete and efficient setting up of the respective kitchen.
• Training of staff and their performance in accordance with the training department and on an individual basis.
• Practice attendance and punctuality according to rostered times.
• Achievement of food cost for the kitchen an imperative.

Skills, Experience & Educational Requirements

• Culinary Diploma and 10 years work experience.
• Work experience in various different types of cuisine and kitchen set up (banquette, main kitchen, outlet kitchen)
• 5 star hotel work experience
• Fluent in English
• Intermediate HACCP certified
• Intermediate Computer skills
• Leadership program certified