To be responsible for the preparation and presentation of meals for the greatest enjoyment of the guests and maximum profit contribution to the hotel.
Day to day responsibilities include;
- 1. To assist other chefs in the kitchen area.
- 2. To provide the highest standards of preparation and presentation for guests needs and to ensure expectations are met.
- 3. To ensure that the kitchen areas are maintained in a clean and tidy manner in accordance with departmental standards.
- 4. To ensure all equipment and materials are used in correct manner and any problems are reported immediately.
- 5. To work effectively with colleagues to ensure a harmonious working environment where all employees are treated with respect and dignity.
- 6. To maintain the security of stock areas at all times, immediately reporting any breaches.
- 7. To comply with all health, safety, hygiene and licensing policies and procedures.
- 8. To ensure that guest dissatisfactions are dealt with efficiently, reporting them to the Supervisor/Manager on duty.
- 9. Any other duties as required by Management.
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