Planning and Organisingparticipate in preparation and implementation of the strategic plan of all the food areasachieve yearly food revenue and profit targetwork with club management over all aspects of kitchen reinvestmentOperations and Product QualityAnalyse local-market needs and trends, and then lead the definition of the clubs overall Food & Beverage offeringManage menu preparation and pricing in line with the stated F&B objectives of the club and the… Show more Planning and Organisingparticipate in preparation and implementation of the strategic plan of all the food areasachieve yearly food revenue and profit targetwork with club management over all aspects of kitchen reinvestmentOperations and Product QualityAnalyse local-market needs and trends, and then lead the definition of the clubs overall Food & Beverage offeringManage menu preparation and pricing in line with the stated F&B objectives of the club and the brandDevelop new menus and food items to meet the taste and dining requirements of the guestsMaintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premisesManage the preparation and presentation of food products to ensure quality at all timesMonitor and check guest satisfactionImplement procedures to minimise wastage and over-production.Ensure standards of presentation and preparation of food items meet club & brand standardsDepartmental LeadershipEnsure that that Kitchen professionals are fully aware of clubs F&B strategyDirect and coordinate the daily activities of the kitchensCoach and guide new members of the teamRecruitment and interviewing of new staff membersControl payrollManage contracts with suppliersHealth, Hygiene & SafetyMaintain the highest standards of Food Hygiene, and adherence with all Health and Safety standardsReport and take appropriate action to correct any health or safety hazardLiaise with Ops manager regarding maintenance and repairs of equipment and fire equipmentCheck and ensure the proper storage of raw and processed food items including the condition of food in freezersInstruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchensEnsure all work areas in the kitchen are kept tidy and clean Show less

• To provide support and cover for the executive chef• To take charge of all kitchen operations in the executive chefs absence

• Overall control on all business aspects• Menu planning• Ordering of stock• Labour costs• Accommodation bookings• Stock control• Profit margins• Food and beverage service• Knowledge of legislative requirements and regulations.

• Overall control on all business aspects• Menu planning• Ordering of stock• Labour costs• Stock control• Profit margins• Food and beverage service• Knowledge of legislative requirements and regulations.

• Overall control on all business aspects• Menu planning• Ordering of stock• Labour costs• Stock control• Profit margins• Food and beverage service• Knowledge of legislative requirements and regulations.

• Overall control on all business aspects• Menu planning• Ordering of stock• Labour costs• Stock control• Profit margins• Food and beverage service• Knowledge of legislative requirements and regulations.

• 5 Star Fine Dine Restaurant• Silver Service/Gueridon Service• Large Functions Weddings etc.• All aspects of High Class Customer Service• Private exclusive Dinner Parties/Outside Catering/Shooting Parties• Providing first class service for dignitaries/politicians/foreign royalty and CEO’s from large companies from all around the world

• All aspects of service of fine wines and Beverages• Stock control• Control and care of over 200 different wines, champagne and spirits including some very rare and expensive vintages• Wine Dinners and Tastings

• Completed with Distinction a 3 year apprenticeship• Silver service/table service and all other Fine Dine service methods of food and beverages• General food preparation• Reception and reservation training• Housekeeping training• Training in bar service• Training in cellar and maintenance on beer lines and systems

• One month’s work experience in all aspects of Banqueting and conference food and beverage service in a large hotel

• All aspects of keeping the kitchen clean and in working order• General preparation of vegetables and salads