Main Responsibilities:

 

• To effectively communicate goals, policies, procedures and standards to all staff.
• To created a healthy human relations environment in which employees are supervised in a fair, respectful manner.
• To assure compliance with all procedures, standards and quality of service.
• To assist the chef in assuring that all training activities are monitored, complete and evaluated.
• To prepare and cook food to the defined standard.
• To always use the exact recipe and work within specific costs.
• To store all food items accordingly, checking quality and rotation.
• To work in all sections of all kitchen.
• To inform the chef of any wastage and to record this accordingly.

General Responsibilities:

 

• To maintain your personal cleanliness and that of your departmental areas at all times.
• T check your weekly work schedule, arrive on duty punctually and be flexible to work when requested.
• To wear correct uniform ensuring you are smart at all times.
• To respect and adhere In House Rules and the Polices and Procedures.
• To be fully aware of all emergency procedures and Health and Safety regulations.
• To attend training session when requested.
• To assist and work closely with colleagues to develop team spirit.
• To liase closely with other departments to ensure prompt and courteous to all customers.
• To inform Management of any breakdown and / or any substandard product so that corrective action may be taken.
• T control costs and conserve energy.
• To report and action any queries and/or complaints brought to your attention.
• To be able to give information about hotel’s facilities, activities and service.
• To be responsible for materials and equipment you are working with.
• To inject enthusiasm and to give a fast, friendly service to all our guests.
• To forward any suggestions that may effect the overall operation of your department.
• To have a proactive view towards sales.