Apply principles of culinary science.
Apply sensory analysis to food and beverage preparation and presentation.
Develop and implement budget.
Innovate with new culinary ingredients.
Integrate business continuity management into the organization's operations.
Manage compliance with food and beverage hygiene policies and procedures.
Manage cost and quality controls.
Manage crisis situations.
Manage culinary operations.
Manage food and beverage operations.
Manage high volume food production operations.
Maintain records of prepared food and manage inventory.
Manage loss/risk prevention.
Manage site/outlet and equipment maintenance.
Master cook and chill methods.
Master culinary trends and techniques in Glamping Pods.
Perform culinary application and techniques.
Plan and develop menus for food service establishments.
Interact with guests to obtain feedback on product quality and service levels.
Respond to and handle guest problems and complaints.
Able to make recommendations to the Executive Chef and the functional F&B
Head regarding succession planning.
To be aware of all financial budget and goals.
Ensure that all recipes and product yields are accurately costed and reviewed regularly.
Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the resort and the Glamping Pods occupancy and function forecasts.
Ensure that chefs and KST stewards are always in clean, tidy uniforms and are always presentable to be in guest view.
Ensure that all culinary operations manuals are prepared and updated.
Ensure that the culinary department adheres to all Wonderla Resorts policies and procedures.
Ensure that the department's overall operational budgets are strictly adhered to.
Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
Ensure that team meetings & SOP training are well planned and need to be results-oriented.
Creative menu planning and correct food preparation for each outlet including Woods, Red Ice, Room Service, and banquets.
Work in close conjunction with the Food and Beverage Manager and respective teams to create a yearly marketing plan for the outlet.
Be aware of new items, which are introduced onto the market and keep up with the latest product trends.
Fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.
Initiate relevant maintenance reports and work orders supported by the respective follow-up of those items actioned.
Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
Prerequisites:
Fair and firm management abilities with high influencing skills.
Strong administration skills.
Creative and innovative.
Strong knowledge of food and beverage.
Hands-on approach to all operational aspects.
Excellent communication skills and computer skills.
Initiative and self-motivated.
* Ideal training and coaching skills.
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