Job ResponsibilityWears issued uniform and name badge whenever on duty, from "clock -in" to "clock -out"
- Maintains proper grooming and hygiene habits as defined in the "personal hygiene" section ' of the Food and Beverage Manual.
- Maintains issued uniform including name badge in good, clean condition, without tears or stains.
- Complies with the hotel's house rules and conduct codes as stated in the employee handbook and as distributed at orientation.
- Be able to describe the tasks that you are to perform in an emergency as outlined in the hotel's loss -prevention procedures manual.
- Complies with energy conservation and job safety procedures which management defines in the hotel's Loss Prevention Procedures Manual or in postings.
- Maintains a clean and neat work area.
- Immediately inform sous chef /Executive Chef upon gaining knowledge of a hazardous situation, emergency or threat to the security of guests, employees or hotel assets.
- Responds immediately in a courteous manner to guest requests; if unable to personally fulfill guest requests, immediately notifies supervisor.
- Assists (as requested by Management) in emergency duties which are defined under "specific tasks", but which are determined by Management
To be directly and urgently related to guest satisfaction and / or the welfare or safety of guests, employees or hotel assets.
b) Responsibilities :
- Maintain the high standard of hygiene and sanitation.
- Maintain the personal grooming.
- Work with other fellow worker in effectively and harmoniously.
- Check and maintain the cleanliness of the work area and kitchen storage.
- Check the daily mis en place.
- Follow the duty roster.
- To train Commis I, II and III including Demi Chef.
- Cook all food according to menu by following the recipe.
- Taste the food before serving including quality.
- Familiar with kitchen equipment and utensils procedure and usage.
- Maintain the rotation of items used in Kitchen Department.
- Write the duty roster for section.
- Familiar with emergency breakdown procedures.
- Notify the out of service equipment and submit to Sous Chef.
- Set up the buffet table by following the layout.
- Familiar with safety and accident prevention in the kitchen.
- Check and maintain the procedures of closing duties.
- Control and maintain the food presentation.
- Control wastage by minimizing and portion control.
- May be requested to perform other related or unrelated duties as and when required by the management.
- Check all goods which are received from the store or supplier.
- Do checking and controlling of items, market order, store and mis en place.
- Be familiar with the location of firefighting equipment such as fire extinguisher and blankets
- Ensure all subordinates follows hygienic and sanitation procedures at all times
Job RequirementsJob Benifits
