Ensures
the highest quality of product within cost constraints by supervising and
participating in the preparation of food:
- Adhere to Brand standards on
food quality, recipes and preparation.
- Assists in overseeing all
kitchen operational areas.
- Follow proper staffing
guidelines.
- Supervise the proper set up
and readiness of each item on menus.
- Oversees the seasonings,
portions and appearance of food served.
- Stores unused food properly
to minimise waste, and maximise quality.
- Ensures proper sanitation
practices are followed.
- Ensures smooth kitchen
operation by co-ordinating with related Food and Beverage Departments.
- Assists in budgetary and
payroll expense control as required.
- Monitors industry trends and
recommends appropriate action to be taken to maintain the competitive
status and profitability of the operation.
- Confers closely with the Chef
De Cuisine / Sous Chefat all times and takes every opportunity to become
familiar with all aspects of the position in order to fill in whenever
required.
- Consults with the individual
outlets supervisor about daily specials, rotation of product and any
upcoming special events.
Prepares
reports, as requested, to develop a more informative database for improved
management decision making and critical evaluation of work activities:
- Reports to the Chef De
Cuisine / Sous Chefthe number of meals prepared, served and returned.
- Controls food costs properly
by maintaining accurate records of all ingredients used for banquets.
- Control food costs by placing
orders with the approved suppliers.
Provide
employees with the information needed to perform their job effectively:
- Recruits and selects
qualified candidates.
- Orients employees to the
department and hotel and provides on-the-job training on job
responsibilities.
- Prioritises and assigns work.
- Provides feedback to the
employee and Department Manager on the employee’s work performance of job
responsibilities.
Creates
100% guest satisfaction by providing ‘Yes I Can’ genuine hospitality and by
exceeding guest expectations:
§ Communicates and demonstrates ‘Yes I Can’ service to other employees.
§ Gives personal attention, takes personal responsibility and uses
teamwork when providing guest services.
§ Listens, apologises with empathy, finds a solution and follows through
when resolving guest problems.
§ Assumes the responsibility to notice when the guest is not satisfied and
uses their best judgment as to when it is appropriate to use the 100% Guest
Satisfaction Guarantee.
§ Performs other duties as required to provide ‘Yes I Can’ Genuine
hospitality.
Adheres
to hotel policies and procedures:
- Attends work on time as
scheduled.
- Follows hotel grooming and
hygiene standards.
- Minimises safety hazards by
following all safety rules and procedures.
- Keeps immediate manager
promptly and fully informed of all problems or unusual matters of
significance.
- Performs all duties and
responsibilities in a timely and efficient manner in accordance with
established company policies and procedures to achieve the overall
objectives of this position.
- Maintains a favourable
working relationship with all other company employees to foster and
promote co-operative and harmonious working climate.
- At all time projects a
favourable image of Brand to the public.