Kitchen Administrator at Fairview Hotel

Aim of the role: To assist the Executive Chef in all the Kitchen administrative duties.

Responsibilities:

• Ensure that all stocks are ordered to the correct quantities, quality and price.
• Ensure that information which is required to compile meaningful budgets is available at all times.
• Ensure that month end reports are prepared and submitted in a timely manner.
• Ensure that the use of casual labour is kept to a minimum, in line with payroll to sales and authorised by the General Manager.
• Ensure that all expenses are within budget limits.
• As instructed you may be required to assist with the completion of SLA documents which are completed with service providers on a monthly basis / other as stipulated.
• All employee disciplinary matters must be reported to the Executive Chef.
• Coordinate and communicate any new and emerging information between Banqueting and the kitchen to ensure excellent guest experience.
• Ensure that all required stock takes are conducted in line with audit requirements
• Ensure that all equipment is used, stored and maintained in line with operating procedures.
• To ensure that all areas under your control satisfy the most stringent hygiene requirements and that staff who are injured receive correct treatment and/or are not allowed to work.
• Contribute to and support the “I’m Kind” programme.
• Ensure that Duty Rosters are prepared and published by the 23rd of each month, the Duty Roster folder on K-Drive updated, and a copy sent to the GM.
• Ensure the continued training and development of self and all staff.
• Ensure that all food, beverage and vending is presented in line with hygiene requirements and to the highest standard at all times.
• Ensure that every guest receives exceptional service at all times.
• Ensure that the Leadership Drivers are observed in line with the vision of Fairview Hotel Limited.

Human Responsibilities

• Attends all training sessions as scheduled.

Replacement and Temporary Mission

• May be assigned to perform reliever duties when colleagues are off duty.

Basic Conditions and Benefits of Employment:

• These are in line with normal company policies and practices, specific details will be communicated to an applicant should he/she qualify to be interviewed.

Line of Reporting and Communication:

• Responsible To: Executive Chef
• Responsible For: Sous Chefs, Pastry Chefs, Commis Chefs and Demi Chefs, Butcher men,
• In Communication With: Housekeeper, Front Office Team and Banqueting.

Requirements

• HACCP: Formal training in HACCP system will be an added advantage
• Level of Communication Skills: Must be in possession of good communication skills
• Level of Formal / Professional / Education & Training: A professional chef’s course. Secretarial course will be an added advantage