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To perform the duties assigned by Chef in order to provide the highest quality of food to our guests
Set-up daily mise-en-place as per standards.
Cleans and monitors work areas, equipment, utensils and all the fridges, cold rooms.
Arranges plates and helps in dishing out of meal poritons according to the K.O.T. (Kitchen Order Ticket).
Assists his imemdiate work colleagues, Supervisor in the performance of his duties.
Maintains effective employee relations.
Records all Recipes in his own Recipe Book.
Works under the supervision and close guidance of the Demi Chef and Chef-in-charge.
Prepares Sauces, Soup, Vegetables, Potatoes and daily mise-en-place according to their requirement and keeps a close watch on them before they run short of it.
Listens to guest complaints, comments and ensure proper action plan prepared by the Chef is followed.
Ensures to report for duty on time and maintain punctuality.
Reports for overtime as and when requested by the Chef-in-charge.
Collects items from the Store against the proper requisition and place them in the proper place on first-in, first-out, basis.
Ensures that the hot food displayed are at the correct temperature.
Ensures all the refilling are well presented on the buffet and maintains the quality.
Follows all training classes which are held in the hotel.
Ensures that all the buffet decorations are cleared and stored in appropriate place without any damages.
To consistently provide and maintain the highest standard of guest care and service.
To maintain a high standard of personal hygiene and grooming at all times.
To ensure that your designated uniform is worn well pressed and in a good state of repair and to ensure that you wear a name badge at all times.
To familiarise yourself with your departmental Service Performance & Product Standards and to be able to demonstrate their application consistently.
To have a good knowledge of all hotel facilities and be able to answer guest questions in a quick, polite and helpful manner.
To handle any guest complaints or problems promptly and to ensure that all resolved/unresolved incidents are reported to your Supervisor.
To adhere at all times to all company, hotel and statutory rules, regulations and policies.
To act on your responsibilities for Health and Safety at work.
To demonstrate a working knowledge of fire prevention and to follow the hotel evacuation plan on hearing the alarm.
To be security conscious with respect to guest, staff and hotel property/welfare and to report suspicious circumstances to your Supervisor.
To maintain your departmental area in a safe, hygienic and presentable state at all times and to report any damage to furniture, fittings and equipment to your Supervisor.
To cooperate and communicate with your colleagues, Supervisors and Management to ensure effective departmental team work and high morale.
To attend any meetings, training sessions or courses that may be beneficial to you and your department on request from your Supervisor/Manager.
To follow all procedures set up for the protection of the environment within the hotel and grounds.To carry out any other reasonable