Responsibilities
- Deliver consistent, courteous, and attentive service to guests while actively supporting team members
- Prepare all menu items for à la carte and buffet service according to established recipes and quality benchmarks
- Contribute ideas and feedback during daily team briefings to enhance operations
- Communicate kitchen standards and expectations clearly to all team members
- Maintain regular communication with outlet chefs to address guest feedback promptly
- Seek ongoing improvements in cooking techniques and dish presentation
- Manage inventory rotation in refrigeration units to reduce waste and spoilage
- Stay fully informed about all menu offerings, daily specials, and promotional items
- Uphold cleanliness and proper upkeep of workstations, tools, and kitchen equipment
- Adhere to kitchen-specific protocols, policies, and service requirements
- Comply with all food safety and sanitation regulations during handling and preparation
- Step in to support team members or complete assigned tasks when coverage is needed
- Follow all hotel-mandated policies and operational procedures
