Job Description

Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel.
Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
Order necessary foods according to proposed business demands. Consult with Executive Chef for guidance and authorisation of order.
Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes.
Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Executive Chef.
Assist and liaise with chef on duty as required.

About AccorHotel

AccorHotel