1. Main Missions:
- He/she is responsible for the budget of the kitchen and optimizes the production through the management and the organization
- He/she guarantees the hygiene, the safety, and the food quality of the village
- He/she assures the development of the services in application of the concept of the events in the village
2. Organize the Kicthen:
- Adapt the organization of the teams, the production, the distribution, the stocking and the transport according to infrastructures, available equipments and resources
- Establish and update the plan menus
- Establish the technical index cards
- Draw up the plans of production in the respect for the plan menu and for the forecasts of completion
- Determine needs in the respect of the plan of production and within the framework of the schedule of orders
- Affect the plans of production with the technical index cards by part/department
- Control the production in the respect for the rules of hygiene, for safety, for quality, for quantity and of timing
- Control the rotation of daily stocks with a concern of hygiene and economy
3. Manage the Kitchen:
- Create the conditions （organization, selection of products） to achieve the budget and respecting for Quali Signs
- Analyze in association with the F&B manager （or HSM） the economic results （ Hotel Day） and suggest actions to be in accordance with the budget
- Identify and argue equipment requirements （Small Hotel Material, Cleaning products, etc…）
- Participate in the elaboration of the conditions of contract of the special events （plan menu, technical index card）
4. Insure the Respect of the Standards and the Procedures:
- Create the conditions （organization, selection of products） to achieve the budget and respecting for Quali Signs
- Analyze in association with the F&B manager （or HSM） the economic results （ Hotel Day） and suggest actions to be in accordance with the budget
- Identify and argue equipment requirements （Small Hotel Material, Cleaning products, etc…）
- Participate in the elaboration of the conditions of contract of the special events （plan menu, technical index card）
5. Insure the Respect of the Standards of Hygiene and Safety:
- Apply the HACCP method and the safety  regulations
- Control the application of the HACCP method and the safety regulations
- Engage the corrective actions to be in accordance with the HACCP method and the safety regulations
- Organize and inspect the cleaning of premises and equipments
- Watch the maintenance and the conservation of premises and equipments
- Give a permanent opinion on the hygiene and the food security in the village
- Report to the F&B Manager （or HSM） of the application of the rules of hygiene and safety
6. Manage its team
- Apply the HACCP method and the safety  regulations
- Control the application of the HACCP method and the safety regulations
- Engage the corrective actions to be in accordance with the HACCP method and the safety regulations
- Organize and inspect the cleaning of premises and equipments
- Watch the maintenance and the conservation of premises and equipments
- Give a permanent opinion on the hygiene and the food security in the village
- Report to the F&B Manager （or HSM） of the application of the rules of hygiene and safety