Maintain proper controls over purchase orders and requisitions
Check stores and refrigerators and oversee proper storage and recycling of leftovers
Is responsible for completing the daily checklist regarding mise- en- place and food storage
Passes all information to the next shift about functions
The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate
Ensure purchasing, receiving and all storage are efficiently handled
Maintains good colleagues relations and motivate colleagues
Guide the team during the daily operations
Organizes together with the team shifting in the section with regard to mise en place production and its service
Check all set- ups for banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards
Monitor monthly food inventory turnover and slow- moving items
Checks the main information board regarding changes in any Banquets or other information regarding the organization
Coordinate all Banquet and food production
Work closely with receiving and storeroom to ensure received goods meet Hotel s quality standards specifications
Works to the specifications received by the Sous Chef / Executive Sous Chef regarding portion size, quantity and quality as laid down in the recipe index
Ensures All the hygiene records are maintained and adhere to all the hygiene trainings and pre set SOP
Checks on Commis Chefs on his/her section: e.g personal hygiene.
Monitor and implement portion control established with the recipe cards and the butcher test; minimize waste and spoilage
Ensures that training on a one- to- one basis has been carried out and comprehended
Ensure effective communication among the kitchens and with other departments
Attends daily meeting with the Sous Chef / Executive Sous Chef and other meetings as requested by the Executive Chef
Create 100% guest satisfaction by providing the Yes I Can! experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations. Provide employees with the training and resources they need to maximize employee engagement and deliver Yes I Can! service and teamwork
Gives personal attention, takes personal responsibility and uses teamwork when providing guest service.
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
Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems.
Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis.
Performs other duties required to provide the service brand behaviour and genuine hospitality.
Adhere to hotel policies and procedures:
Maintain a favourable working relationship with all other hotel employees to foster and promote a co- operative and harmonious working environment.
Perform 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.
Keeps immediate Supervisor promptly and fully informed of all problems or unusual matters of significance.
Assist in the development of the Hotel business plan and ensure an overall understanding of its departmental goals and objectives.
At all times projects a favourable image of the Hotel to the public.
Communicate effectively with guests, co- workers and the manager.
Follows safety and security rules and procedures
Attends work on time as scheduled.
