In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
- In absence of Manager prepares and places all orders necessary according to function sheets and forecast business
- Prepares, cooks, serves and stores a selection of the following Regional Cuisines relevant to the business needs and requirements as listed below but not limited to,
- Chinese and Korean Regional Dishes
- Vietnamese Dishes
- Japanese Regional Dishes
- Asian Regional Dishes
- Western Dishes
- Modern Contemporary Dishes
- Prepares and presents food for buffets as well as set menus
- Communicates politely and display courtesy to guests and internal customers
- Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
- Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
- Establishes and maintains effective employee working relationships
- Attends and participates in daily briefings and other meetings as scheduled
- Attends and participates in training sessions as scheduled
- Prepares in advance food, beverage, material and equipment needed for the service
- Implements the hotel and department regulations, policies and procedures including but not limited to:
o House Rules and Regulation
o Health and Safety
o Grooming
o Quality
o Hygiene and Cleanliness
- Perform any other duties which may be assigned by the management from time to time.
- Organizes and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximize productivity.
- Ensures that all dishes from that section are prepared consistently and according to standard recipes.
- Assists the Sous Chef in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.
- Monitors food and operating costs and controls these by reducing waste.
- Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.
- Works in any sections of kitchen when necessary or as requested by the Sous Chef or Execuitve Sous Chef/Executive Chef.
- Ensures the sanitation standards for kitchen are being met.
- Be familiar with all sections of the kitchen to facilitate the flexible use of employees.
- Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
- Assists in the training of the employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
- Supervises the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.
- Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.
- Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
- Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.