To ensure that the assigned Kitchen is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times, following Park Hyatt Abu Dhabi Hotel & Villas\xe2\x80\x99 Standards of Performance.
\xef\x82\xa7 To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set. Please note that Master Task Lists are reviewed and changed on a regular basis reflecting change in trends, guest expectations and operating philosophies.
\xef\x82\xa7 To assign responsibilities to subordinates, implementing Multi-Tasking principle and to check their performance periodically.
\xef\x82\xa7 To be a hands-on Manager and be present at all times in the operation.
\xef\x82\xa7 To implement a flexible scheduling based on business patterns.
\xef\x82\xa7 To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped. To develop standard recipes which allow the restaurant to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved.
\xef\x82\xa7 To strictly adhere to the established operating expenses and ensure that all costs are controlled.
\xef\x82\xa7 To ensure an effective payroll control through a flexible work force and close cooperation with other Food & Beverage outlets.
\xef\x82\xa7 To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.