Reporting to the Executive Sous Chef, responsibilities and essential job functions include but are not limited to the following:
- Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
- Ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards
- Conduct daily shift briefings to kitchen colleagues
- Ensure all kitchen colleagues are aware of standards & expectations
- Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback
- Maintain and enhance the food products through creative menu development and presentation
- Have full knowledge of all menu items, daily features and promotions
- Actively interact with guests at tables
- Balance operational, administrative and Colleague needs
- Ensure proper staffing and scheduling in accordance to productivity guidelines
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
- Follow kitchen policies, procedures and service standards
- Follow all safety and sanitation policies when handling food and beverage
- Other duties as assigned