1. To ensure all food is served to specification and demonstrate the awareness of basic food handler control.
2. Require towork flexible working hours in view of the hotel occupancy and functions when required by the Head Chef.
3.Controls wastages and reports all wastages to the Head Chef.
4. To assist the stewards in washing pots, pans, plates, chinaware and glass ware.
5. Interact with department and hotel staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two ways communication.
6. Any other duties and responsibilities as and when directly by the superior as deemed necessary, relevant and related in the course of work.
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