Four Seasons Tented Camp

Responsibilities
1. Ensure the correct preparation and presentation of a consistent level for all food items prepared.
2. Plan and develop menus for the hotel considering factors such as product availability. Establishes and maintains appropriate food portions with respect to the hotel's pricing policy.
3. Assign prices for food items on daily menus that result in net profit for the food cost area and participates in making decisions regarding printing, layouts, posting and distribution of menus.
4. Prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures.
5. Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
6. Coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas.
7. Maintain a consistently high level of employee morale and motivation.
8. Ensure that sanitation standards as set forth by Four Seasons and the state are in compliance as well as the cleanliness and neatness of the kitchen. The ability to supervise the maintenance and cleanliness of all food preparation equipment.
9. Develop and ensure a safe working environment for people to work.
10. Set up control systems which will assure quality and portion consistency.
11. Create proper purchasing specifications.
12. Monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
13. Monitor and review food presentations and make recommendations for needed changes.
14. Communicate with the Management on a regular basis the activities and result of the kitchen.
15. Monitor the employee cafeteria to ensure a quality product and a variety of menu items.
17. Communicate with the purchasing department to ensure a top quality and fair price.

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