Responsibilities
- Deliver consistent, courteous, and attentive service to guests while collaborating effectively with team members
- Prepare and, when necessary, assign food production tasks according to established standards, ensuring seamless guest service without delays
- Maintain uniformity in preparing all menu items for à la carte and buffet offerings as per official recipes and quality benchmarks
- Contribute actively during daily team briefings by sharing insights, feedback, and improvement ideas
- Maintain thorough familiarity with all menu offerings, daily specials, and promotional items
- Follow and uphold proper opening and closing procedures for kitchen stations according to operational standards
- Use kitchen equipment responsibly and maintain a safety-first approach at all times
- Handle, store, prepare, and serve all food items in compliance with organizational and regulatory food safety requirements
- Manage daily functions and performance of assigned kitchen station
- Maintain a hygienic and secure work environment and engage in ongoing health and safety programs
- Complete additional duties as directed by supervisors
Responsibilities
- Deliver consistent, courteous, and attentive service to guests while collaborating effectively with team members
- Prepare and, when necessary, assign food production tasks according to established standards, ensuring seamless guest service without delays
- Maintain uniformity in preparing all menu items for à la carte and buffet offerings as per official recipes and quality benchmarks
- Contribute actively during daily team briefings by sharing insights, feedback, and improvement ideas
- Maintain thorough familiarity with all menu offerings, daily specials, and promotional items
- Follow and uphold proper opening and closing procedures for kitchen stations according to operational standards
- Use kitchen equipment responsibly and maintain a safety-first approach at all times
- Handle, store, prepare, and serve all food items in compliance with organizational and regulatory food safety requirements
- Manage daily functions and performance of assigned kitchen station
- Maintain a hygienic and secure work environment and engage in ongoing health and safety programs
- Complete additional duties as directed by supervisors
Team
Reports to: Executive Chef
Other
- Prolonged standing and continuous movement during work hours
- Regular lifting and carrying of items up to 30 pounds
- Occasional bending, pushing, pulling, and lifting activities
- Periodic use of ladders, stairs, or ramps for access to work areas
