- He/she will have to prepare their own inventory list for their station.
- He/she should have the ability, knowledge and skill to fill in for another chef when he or she is absent from another station. Thus, basic overall knowledge is required.
- Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet.
- Provides the Executive Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity.
- Has to provide the Executive Sous Chef with recipes and costing as per the requirement.
- Assists and proposes to the Executive Sous Chef & Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet.
- Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items are sent to the Outlets are well explained.
- Controls food wastage, without compromising on food quality.
- Recommends changes in systems and procedures to increase efficiency and improve service levels.
- Responsible for maintaining of records / documentation in his / her area as per operational control requirements.
- Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.
- Perform as per Operational Standards.
- Proper grooming at all times.
- Attend training classes as per schedule.
- Show fullest cooperation and respect within the team and other departments.
- Is aware of the daily activities and has product knowledge of all the hotel facilities.
Organization & Set Up
- After the set-up of buffets and before the arrival of the customers, and also during the service time, she/he must check the quantity and quality of the food items, as well as the presence of food-labels (name-tags) if required.
- Attends the communication meetings of her/his Outlet, such as daily briefings.
- Personally checks at the end of her/his shift that all equipment is properly working, clean, are in appropriate place and nothing is left around, which can be hazardous to others.
- At the end of the shift or the day, she/he has to communicate all information that the next shift or the supervisor has to know for a well running of the operation.
- Shares his skill and knowledge with all employees.
- Applies HACCP as per the Hotel Standard.
During the operations, in the restaurant & Infront of the guest
- Helps and assists the guest to explain dishes and recommends food specialties and promotions if available.
- Makes sure buffets are refilled at all times and all food quality of the products is as per our standard.
- Creates an atmosphere of tranquility amongst the brigade.
- Checks the standard and quality of food which leaves the kitchen
General & Misscelaneous
- To be punctual on duty and ensure the same of your employees.
- Be well groomed to the standards laid down. Insist on the same standard for your employees.
- To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures.
- To create an environment which promotes employee morale and encourages the team to have pride in their department with a high level of commitment.
- To promote a helpful and professional image to the customer and give full cooperation to any customer requiring assistance with the prompt, caring and helpful attitude.
- To anticipate the needs of the customer whenever possible, to enhance quality service and in turn enhance customer satisfaction.
- To give full co-operation to any colleague requiring assistance in a prompt caring and helpful manner. To be flexible in assisting in other areas of the Hotel in response to the business and customer needs.
- Is familiar with all related company documentation and especially with the relevant Operational Standards Manual for his/her field of responsibility.
- Other duties as assigned.