Maintains departmental standards as detailed in the Operations Manual to ensure efficient operation in accordance with Hotel Policy.
Ensures guest needs and expectations are met by providing consistently high standards of food preparation and presentation, particularly for bread and bakery items.
Follows standard recipes and preparation methods for all menu items, maintaining quality and consistency at all times.
Maintains and cleans all work areas, kitchen equipment and utensils to high standards of cleanliness and hygiene required by the hotel.
Operates all kitchen equipment correctly to ensure maximum efficiency and personal safety, co-ordinating with colleagues regarding operational matters.
Implements food safety and hygiene standards including HACCP and Municipality regulations, working closely with the Hygiene Officer.
Reports for duty punctually in correct uniform, maintaining high standards of personal appearance and providing friendly, professional service.
Participates in training programmes, meetings and briefings as scheduled, responding flexibly to departmental changes and carrying out additional duties as required.