Daudi Phiri

PERIOD     CURRENT

Key Result Areas

Menu planning and quality control

• Menu items are appropriate to the Hotel’s market and aimed at maximising revenue within acceptable food cost margins and maintaining high standards of food quality
• All menu items, buffets (including breakfast) are planned according to seasonal availability
• Overall supervision is maintained to ensure high standard and quality of all food items prepared and served

Revenue, departmental profit and margins

• Acceptable Food Cost margins as required are achieved.
• Controls relating to stocks, purchasing, goods receiving, menu costing, portion control, quality and security are implemented and maintained to achieve required theoretical and actual food cost margins and par stocks,
• All stocks are ordered to the correct quantity, quality specifications and price and par stocks are maintained.

Guest service standards

Standard Recipes and Presentation Specifications

• Minimum Guest Service Standards in respect of the Restaurant, Room Service and Conferences

(Food production and service) are set, implemented, maintained and regularly       reviewed

• This includes setting preparation (standard recipes) and presentation standards (including portion, accompaniments, garnishes, side dishes, presentation, plating, etc.) for all menu items
• Liaison is maintained with Food and Beverage/ Hotel Management to identify occupancies,special events, conferences, VIP functions and that arrangements accordingly made and communicated to ensure standards of service and quality
• Monthly Guest Comments Results meet or exceed the Group average for all Food and Beverage attributes measured.

Quality assurance -physical

• The Minimum Physical standards set out in the Group's Operations Standards Manual in respect of the Restaurant, , Room Service, Kitchen and Conferences as relate to Kitchen management and Food production relate, are met and maintained
• Quality Assurance Assessment scores - Physical in respect of the Kitchen Areas scores meet or exceed the Group benchmark

Systems, equipment and controls

• Required Food and Beverage procedures, operational and administrative systems and controls as may be applicable to the Kitchen are in place as laid down in the Accounting Standards Manual
• Kitchen and ancillary operating equipment and stocks are maintained and assets controlled.
• Regular operating/service stock and operating equipment stocks are conducted and variance reports reconciled
• All stocks are kept securely and under the correct conditions applicable to each type of commodity stored

Emergency planning, safety and security

• Safety and Security Procedures and allocation of responsibilities are in place. The following to be implemented:-
• Emergency Plans (Bomb, Fire, Armed Robbery, Evacuation, GUEST illness, etc.)
• Accident procedures
• Theft procedure and forms
• Key Control procedures for Master Keys
• Required statutory and health and safety notices are posted at all relevant points and all Kitchen personnel have been trained in safety aspects and basic fire prevention/ use of fire equipment

Staffing

• Staffing levels and rostering is maintained to meet operational requirements and within budgeted parameters
• Attendance registers are maintained daily and repeated absenteeism brought to the attention of management
• Sound labour relations practices are maintained in respect of adherence to labour laws, application of discipline, grievance handling and employee communications
• Departmental meetings are held/ communications maintained to ensure the smooth running of the kitchen
• All Staff are correctly dressed to satisfy health and safety requirements as well as enhancing the image of the establishment

Training and development

• A Department Training Needs analysis is conducted on a quarterly basis and all Kitchen personnel are adequately trained in preparation methods, portion control, hygiene and food safety, workplace health and safety.
• Departmental Training Plans are maintained for incorporation into the Hotel's Workplace Skills Plan.

On-going training is conducted to ensure competency and to address identified training needs and Departmental Training Plans are maintained

Duties

• Overseeing subordinates in their daily working environment

• Menu planning and creating recipes
• Ordering of supplies
• Maximize productivity of kitchen staff
• Training of kitchen personnel
• Maintaining desired Cost of Sales
• Maintain high standards of hygiene and safety regulations
• Ensuring quality culinary dishes are served on schedule
• Approve of all prepared food items that leave the kitchen
• Address any complaints affecting the kitchen and ensure they are resolved

Delivered Results:

• Achieved record profitability of restaurant and catering operations for the past three years. Cut food and labor costs by 8% while increasing sales, food/service quality and guest satisfaction.

• Redesigned menus and renegotiated terms with vendors/suppliers; halted rampant waste; and unified front- and back-of-house staff to create a cohesive, cooperative team committed to premium guest service and optimum profitability

• Achieved a record 85% hygiene audit results beating the company’s 80%minimum

Duties

• Planning of set Menus for Lunch and Dinners
• Maintain high standards of Breakfast service as this is the main Hotel Kitchen
• Supervision of the staff canteens
• Supervise the main Pastry Kitchen
• To Liaise with Makuwakuwa restaurant with regards to business levels of day
• Liaise with Reservations with regards to daily occupancy
• Supervision and organization of the kitchen smooth service and excellent presentation of all food prepared
• To hold daily briefings with kitchen brigade to keep up to the expected levels of business through ensuring that all mis en place is in order.
• Ensuring smooth operations within the kitchen there by maintaining high standards of food production and hygiene
• To prepare seasonal breakfast, lunch and dinner menus.
• To meet with the Resort Executive Chef and the resort Food and Beverages Manager to discuss opportunities for improvements and new ideas on a monthly basis.
• To be financially aware of the cost prices of food items used to produce dishes on the menu.
• To conduct monthly stock takes of food items and equipment for control purposes and production of monthly operating and financial results.
• Other duties, to train all Resort staff on Excellency in Hospitality Program
• National Vocational Trainer with the Ministry of Education and Zimdef
• Responsible to the Resort Executive Chef.