Requirements
- Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy
- Ensures that guest needs and expectations are met by providing a consistently high standard of food preparation and presentation
- Assists in establishing the identity of the outlet by providing the standards of food presentation required by each outlet
- Is aware of the method of preparation and the standard recipe for every menu items in his particular kitchen and follows the procedures at all times
- Maintains and cleans all work areas, kitchen equipment and utensils to the high standards of cleanliness and hygiene required by the hotel
- Co-ordinates with colleagues whenever necessary regarding operational problems
- Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure the maximum efficiency and personal safety
- Participates in regular meetings and briefings as may be scheduled
- Understands and abides by all safety rules, emergency procedures and fire prevention regulations
- To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations
- To work closely with Hygiene Officer in implementing all hygiene and safety procedures
- Participates in any scheduled training and development program that may improve personal or departmental standards
- Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel
- To report for duty punctually wearing the correct uniform and name tag
- To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards
- To provide friendly, courteous and professional service at all times
- To maintain good working relationships with colleagues and all other departments
- To read and understand the hotel’s Employee Handbook and to adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety
- To comply with local legislation as required
- To respond to any changes in the department as dictated by the needs of the hotel
- To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs
- To attend training and meetings as and when required
Work Arrangement
On-site
