Job Responsibility1. Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues.
2. Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to outlet's recipes and presentation standards, and in line with the hotel's F&B concept.
3. Always share ideas, opinions and suggestions in daily shift briefings to continuously strive to improve menu knowledge, food preparation and presentations.
4. Maintain proper rotation of product in all chillers and freezers to minimize wastage/spoilage.
5. Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
6. Maintain a good working relationship with other employees, providing guidance to junior kitchen staff as needed.
7. Understand and participate in the effort to maintain the outlet's desired food and operating cost by proper use of food products and ingredients, minimize wastage as well as saving of energy and utility costs.
8. Maintain complete knowledge and ability to operate kitchen equipment safely and properly in the kitchen. Participate in the overall maintenance effort and ensure that all kitchen equipment and utensils are used as intended for, and prevent breakage and spoilage. Report any defects of operating equipment to Sous Chef.
9. Complete opening and closing duties, including but not limited to set up work station / mise en place and inspect the cleanliness and conditions of all utensil, equipment and supplies, transport supplies from the storeroom and stock in designated areas and/or return to the proper storage area, clean up, wipe down and sanitize all food preparation areas, reach-ins / walk-ins / shelves,
10. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.
11. Participate and ensure that effective practice and enforcement of Health and Safety regulations are met and maintain at all times. Must ensure sanitation and food standards are achieved.
13. Follow the hotel's safety and security policies and procedures; report accidents, injuries, unsafe work conditions and/or any unusual happenings on the floors, public areas and back of house concerning hotel guests and colleagues to Sous Chef; and complete safety training and certifications. To be thoroughly familiar with all the emergency procedures.
13. Performs other reasonable duties as assigned by the Chef.
Job RequirementsJob Benifits
