To Supervised in Western section, contributing to the overall success of Restaurant and banquets, in accordance with the hotel’s standards and financial goals..
Duties & Responsibilities:
§ Provides a courteous and professional service at all times.
§ Ensures that you excellent service to internal customers in other departments as appropriate.
§ Handles all guest and colleagues complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
§ Maintains positive guest and colleague interactions with good working relationships.
§ Organizes and sets up the Western cold & Hot section of Kitchen as efficiently as possible to increase speed and maximize productivity.
§ Ensures that all Wester dishes from section are prepared consistently and according to standard recipes.
§ Assists the Executive Chef and Sous Chef in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.
§ Monitors food wastage and controls by minimizing wastage.
§ Trains the Commis chefs in Western section of kitchen in the skills necessary for them to perform their function.
§ Works in any sections of kitchen when necessary or as requested by the Executive chef or Sous Chef.
§ Ensures the sanitation standards for kitchen are being met.
§ Be familiar with all sections of the kitchen to facilitate the flexible use of employees.
§ Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
§ Ensure Kitchen knives and Chopping boards are used properly and well maintain.
§ Always taste the food before serving to guest.Personnel
§ Assists to oversee the punctuality and appearance of all Kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
§ Assists in the training of the employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
§ Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.
that employees have a complete understanding of and adhere to employee rules
§ Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
§ Understands and strictly adheres to Rules and Regulations established in the Employee letter and the Hotel’s policies concerning fire, hygiene and health and safety.
§ Ensures high standards of personal presentation and grooming.
§ Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.
§ Attends training sessions and meetings as and when required.
§ Carries out any other reasonable duties and responsibilities as assigned.