Primary Function: Directs the activities of food for service to guests in the Tamarind Restaurant.
Reports To: Executive Chef
Assist the Executive Chef in directing and supervising the preparation of and service for all food served in the Tamarind Restaurant Grill in accordance with the established company’s menus and recipes.
Responsible to update standard corporate recipes and follow during the preparation of all food items in the Tamarind Restaurant.
Actively enforce and adherence to USPH standards during preparation, storage, serving and cleaning of food or food contact items, outlined in the VSP manual, committed to Follows all HACCP procedures as set by company.
Responsible for quality, quantity, attractiveness and correctness of all food items served as per company’s standards.
Assists the Executive Chef in directing, supervising and training of all employees assigned to the kitchen/Tamarind Restaurant organization. Follows specific guidelines for orientation of all new hires.
Actively enforce the performance, appearance, dress and personal conduct of all assigned employees and reports on these subjects objectively and timely to the Executive Chef.
Organize, direct and supervise all subordinates to the partie by providing recipes, work schedules and active supervision. Ensue all work schedules meet company’s approval in regards to overtime an rest hours
Controls actual hours worked and records and reports these on the appropriate forms to the Executive Chef and other departments as per standards set by the Marine Hotel Department.
Assists the Executive Chef in preparing objective performance reports for his department.
Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition according to USPH procedures and thereafter used in accordance to standard recipes, reporting any discrepancies to Exec. Chef. Adheres to company par stock levels as set by program.
Assists Executive Chef with implementing all menu cycles for food service in the Tamarind Restaurant.
Responsible to implement, execute and supervise proper maintenance and cleaning procedures in the Tamarind Restaurant galley in order to ensure good appearance and condition of these areas.
Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Chef.
Maintains a high level of productivity, cleanliness and sanitation throughout the entire kitchen operation.
Works closely with department heads in guest service and other areas.
Closely supervises and inspects his complete area for operation and cleanup after each service period according to USPH procedures, conducts inspections with the Executive Chef on complete area of responsibility before every American and Canadian port. In turn, conducts the same inspections with his assigned Chef de Parties, Asst.Commis and Asst.Tournant. Follows the provided checklist and cleaning schedule in order to accomplish the inspection objectives.
Practices visible management during all meal hours to ensure an efficient food operation for both guests and crew.
Assists the Executive Chef on stores loading days checking that the quality is to the standard expected and the correct quantities are delivered. Discrepancies found needs to be reported directly to the Executive Chef or Provision Master.
Leads, manages and directs Tamarind Restaurant Grill crew by ensuring all company standards are met and crew are functioning as a cohesive team and unit.
Follows all reasonable orders from his supervisor ( Executive Chef) in regards to food handling, storage and assigned cleaning projects
Actively share acquired culinary knowledge to the entire culinary team, especially to subordinates in the assigned partie
Actively enforce and adhere to proper handling, storage and operation of company’s equipment outlined in company’s Job Hazard Analysis (JHA)
Required: 5+ years’ experience in a fine dining restaurant serving similar cuisine and performing the functions of a similar position.
Required: 3+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.
Required: Proven ability to provide culinary supervision, training and delegation of at least 8 culinary subordinates.
Required: Experience in high volume operation of at least 100 meals per service.
Required: Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
Required: Extensive kitchen machinery and knife safety knowledge.
Required: Experience working in all major culinary brigade stations with extensive knowledge in designated station.
Required: Working knowledge of computers and the ability to navigate within a variety of software programs.
Required: Ability to effectively read, write and speak English.
Preferred: Degree from accredited culinary college or university.
Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.