In absence of Manager, conductsshift briefings to ensure hotel activities and operational requirements areknown.
Produces food of high qualityaccording to standard recipes.
Communicates politely anddisplay courtesy to guests and internal customers.
Provides direction to theKitchen helpers, including Cooks, Kitchen Attendants and Stewards.
Communicates to your superiorany difficulties, guest or internal customer comment and other relevantinformation.
Establishes and maintainseffective employee working relationships.
Attends and participates indaily briefings and other meetings as scheduled.
Attends and participates intraining sessions as scheduled.
Prepares in advance food,beverage, material and equipment needed for the service.
Implements the hotel anddepartment regulations, policies and procedures including but not limited to:
House Rules and Regulation
Health and Safety
Hygiene and Cleanliness
Maintain hygienic standards andpractices
Maintain a hygienic kitchen
Clean the kitchen and equipment
Maintain personal hygiene.
Performs related duties andspecial projects as assigned.
Demonstrate Awareness ofOH&S policies and procedures and ensure all procedures are conducted safelyand within OH&S guidelines and ensure your direct reports do the same.
Be aware of duty of care andadhere to occupational, health and safety legislation, policies and procedures.
Be familiar with propertysafety, first aid and fire and emergency procedures and operate equipmentsafely and sensibly.
Initiate action to correct ahazardous situation and notify supervisors of potential dangers.
Log security incidents andaccidents in accordance with hotel requirements.
To ensure hotel's fire, health,and safety procedures are implemented.