Department: Food & Beverage Production
Reports To: Primary reporting line is to the Hotel Manager
Responsibility Level: Mid Management

Key Responsibilities:

• Responsible for the hygienic and safe preparation of food within the food preparation areas. 
• Ensuring that all food items are prepared as per standard recipe cards whilst maintaining  portion control and minimizing wastage. 
• Ensuring that food stock levels within food preparation areas are of sufficient quantity and  quality in relevance to the hotel occupancy and function forecasts. 
• Ensuring that all food products received into the hotel are of the required standard and quality  and that they are stored and rotated correctly. 
• Ensuring that all food preparation equipment is being used safely and correctly and that it is  cleaned and maintained as per schedule. 
• Maintain consistency of first-class food quality in all areas of food production. 
• The implementation, physical organization and preparation of new items and menus. 
• Be creative in the design and implementation of ongoing food concepts. 
• Implement quality control procedures. 
• Inspect methods of food preparation and cooking in all areas.