POSITION DESCRIPTION

Job Title Head Cook

Department Food and Beverage - Production
Reports to Hotel Manager/General Manager
Employment Status Probationary
Date of Issue August 15, 2019
Issued by Imee S. Yu

Job Purpose:

The purpose of this role is to work with the General Manager, to lead and manage the Kitchen Team in order
to analyse, produce and implement improvements to the food standards quality for the business. To deliver
the overall operation of the kitchen including the production and service for all catering and the food quality
across all outlets including the restaurants, function rooms and external events. Accountable to the General
Manager for the financial, operational, food quality and customer service performance of kitchen.

Duties & Responsibilities:

Management Responsibilities:

1. Assist in the fulfilment of department requirements in parallel with long term business goals.
2. Develop policies, standards and procedures for all aspects of the department.
3. Assist with developing department strategies.
4. Assist with developing the department’s annual budget and ensure activities are managed within
budgetary parameters.
5. Assist in ensuring that the commercial performance of the Company is optimised.
6. . Recommend efficiency improvements as appropriate.
7. . Make recommendations on appropriate employee levels and related changes.
8. . Manage and develop reporting employees including performance management, performance and
development reviews, training and management of workload.
9. . Make recommendations for remuneration and succession planning as appropriate.
10. . Attend and actively participate and represent the department in group and business m

Position Responsibilities:

1. Supervise the preparation of all food.

- Ensure all food is prepared as per food preparation requirements.

- Ensure meals are produced on time, and sufficient quantities are available for the various areas.
- Maintain stock levels of all kitchen supplies.
- Prepare daily pastry and bakery requirements as per the menu.
- Be available for functions as they arise to ensure that the food is prepared and served as
required.
- Ensure that all menus are correctly calculated to ensure maximum gross profit.
- Pay careful attention to the operating budgets of the department to ensure that costs are
controlled to maintain the correct levels of spending.

Position Description Issued by isyudtd81419 pg. 1

 2. Oversee and supervise all kitchen staff
- Ensure all staff are aware of their duties and what is expected of them.
- Ensure that all staff are constantly trained to effect good portion control and pleasing presentation of
dishes.
- Teach new staff skills they require to perform their roles to the required standard.
- Delegate duties to kitchen staff as per the menu requirements.
- Oversee and monitor the work of kitchen staff to ensure all tasks are done as required
- Give staff feedback on their performance to enable staff development
- Ensure any staffing issues are resolved fairly and quickly.
- Ensure that attendance registers are kept daily and that nay absenteeism is reported to management
without delay.
- Ensure that all documents are passed to management immediately for processing.

- Ensure that all staff are dressed correctly to satisfy statutory requirements as well as enhancing the
image of the establishment.
- Constantly update knowledge and skills for the good of the establishment.

3. Manage kitchen stocks

- Ensure that sufficient stocks of all materials are being kept and stored under correct conditions.
- Ensure wastage is minimised by careful supervision of food preparation methods
- Ensure proper hygienic storage methods are utilised to prevent food loss
- Ensure the security of all alcoholic and non-alcoholic drink stocks
- Oversee the ordering and control of stock levels.
- Assist with regular-takes as and when required.

4. Others:
- Liaise with management daily regarding special requirements, VIP’s functions, etc.
- Ensure that all statutory hygiene requirements are diligently followed.
- Ensure that maintenance problems are promptly reported.
- Assist other staff in the cleaning of the kitchen at the end of the shift
- Ensure his/her own work station is kept clean and hygienic at all times
- Ensure staff are aware of and follow safe work practices at all times

OVERVIEW OF DEPARTMENT AND POSITION CONTEXT

The food and beverage is one of the integral part and important operational department in a hotel which is
divided into food production and food and beverage service department. Food production or kitchen
department is responsible for the actual preparation of food items where as the F & B service department is
responsible for the systematic service of food from the hot or cold plates of kitchen to the customer’s tables as
per their choices or order.

The Head Chef manages the Food Production and responsible for ensuring that the standard and quality of
the food production and the hygiene within the department is maintained at the highest level at all times.

ORGANIZATION CHART

(see attached file)

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 PERFORMANCE STANDARDS/INDICATORS
Performance indicators and expectations will initially be based around timeframes of 1, 3 and 6 months, then
annually following performance planning discussions.

Area of Accountability Standard Measures of Performance

Guest Comment Scores
Quality Assurance – Physical
and Service
Departmental Revenue,
Profit and Margins
Food Cost 28%
Beverage Cost 28%
Stock Control
Systems, Equipment and
Controls
Stocking Holding Reports
Stocktaking Procedures and
Reports
Goods Receiving/Issuing
Control
Hygiene, Safety and Security
F & B Marketing Promotions
Monthly Guest Comments Results
meet or exceed the Group Average for Guest Comment Form
all Food and Beverage attributes
measures.
The Minimum Physical standards set
out in production area are met and Random check-up at the kitchen
maintained.
Overall Food and Beverage revenues
and profits are related Revenue areas Financial Reports
and margins meet or exceed budget or
operational guidelines.
Acceptable Food and Beverage
margins as required are achieved.
Required Food and Beverage
procedures, operational and Reports Submitted to Finance
administrative systems and controls Department
are in place as laid down in the
Accounting Standards Manual.
Regular operating stock and operating
equipment stocks are conducted and
variance reports reconciled/

Emergency Planning, Safety Safety and Security Procedures and

and Security Allocation of responsibilities are in
place:

The Following to be implemented:

- Emergency Plans (Bomb,

Fire, Armed Robbery,
Evacuation, Guest illness,
etc.
- Accident procedures
- Theft procedures and forms
- Key Control procedures for
Master Keys

Note: This Position Description is not intended to be all inclusive. Employee may perform all related
tasks as negotiated to meet the ongoing needs of the company.

I have read and discussed the above with my superior and I fully understand the description of the job.

Signed by:

________________________________
SIGNATURE OVER PRINTED NAME
(Employee)

Position Description Issued by isyudtd81419 pg. 3

Prepared by:

______________________________________
SIGNATURE OVER PRINTED NAME
(Immediate Superior)

Verified by:

______________________________
SIGNATURE OVER PRINTED NAME
HR Coordinator

Noted By:

_____________________________________
SIGNATURE OVER PRINTED NAME
Hotel Manager

___________________________________
SIGNATURE OVER PRINTED NAME
Group General Manager

Position Description Issued by isyudtd81419 pg. 4