Cuts various meats and vegetables as per established specification.
Cooks foodstuff in quantities according to menu and number of persons to be served.
Collects supplies from stores and keeps records and accounts.
Organises the storage of dry goods and vegetables.
Prepares food that is consistent in quality, and reflects the style of the outlet concept.
Strictly adheres to the food apportionment policy to control costs.
Strictly adheres to the methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
Maintains the cleanliness of the kitchen and strictly adheres to the Hotel Hygiene policy.
Maintains the cleanliness of all kitchen equipment at all times.
Reports any malfunction or breakdown of food production machine in a timely manner.
Attends and contributes to all Meetings as required.
Ensures services provided to guests are always available and are always carried out to defined Standard with the utmost efficiency, consistency and courtesy as detailed in the Department Operations Manual.
Provides courteous and professional service at all times.
Maintains and updates awareness of hotel product knowledge, current promotion, policy changes and appropriate internal communication.
Attends hotel and departmental training sessions as scheduled to improve skills and knowledge.
Handles guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found.
Familiar with and strictly adheres to Rules & Regulations established in the Employee Handbook and the Hotel’s policies concerning fire, hygiene and health & safety.
Maintains high standards of personal presentation & grooming.
Maintains positive guest and colleague interactions with good working relationships.
Responds to requests to undertake any reasonable tasks and secondary duties and to changes as dictated by the Hotel, industry and company.