- Manage the day to day operations of an area in the kitchen e.g. banquet, pastry, cold food & a la carte.
- Distribute work equally to ambassadors.
- Work closely with standard recipes and plate presentation in order to maintain standards of quality in production, presentation & taste.
- Maintain a good relationship with other ambassadors, providing instruction and encouragement as needed.
- Fill store requisition & daily ordering for his/her area of the kitchen.
- Assume the responsibility for cleanliness, sanitation and neatness of the kitchen.
- Ensure proper product storage, food rotation, labeling & following FIFO system.
- Able to handle mise en place & hand over shifts.
- Respond properly in any hotel emergency or safety situation.
- Perform other tasks or projects assigned by hotel management and ambassadors.
- Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
- Relate guest comments, positive or negative, to the Executive Chef, making use of the kitchen log book.
- Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as led by the Hygiene Officer, including physical cleaning of areas as required.
- Disinfect and sanitize cutting boards and worktables constantly during the shift.
- Know and apply ability to operate kitchen equipment safely and properly in the kitchen.
- Report and handle any accident immediately, no matter how minor.
- Respond properly in any hotel emergency or safety situation.
- Provide a courteous and professional service at all times.
- Organise each food service so that it runs efficiently and productively.
- Liaise with Executive Chef and Sous Chef keeping lines of communication open between food and beverage production and service areas of the hotel.
- Coordinate food production and kitchen team to meet food preparation and service requirements.
- Ensure all food produced is in line with kitchen recipes and standards.
- Check all food is stored and handled as per current food health and hygiene regulations.
- Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations
- Monitor daily kitchen food and product requirements and advise Executive Chef of these well in advance.
- Monitor food preparation and wastage costs control these by following efficient preparation methods and standard recipes.
- Suggest any improvements that could be made to improve existing service or procedures, log and inform the Department Manager of any service or system problems.
- Do not divulge any Hotel or guest information either during or after employment with the company.
- To ensure all ambassador wear the correct uniform and name badge at all times. Ensuring that they maintain a high standard of personal appearance and hygiene, adhering to the hotel and department grooming standards.
- To ensure that all ambassadors provide a friendly, courteous and professional service at all times.
- To assist in the training of ambassadors, making sure that they have the skills necessary to perform their duties in the most productive way.
- To attend training sessions and meeting as and when required.
- To conduct and/or contribute to regular Hotel and Department Meetings.
- To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required.
- Any other reasonable request as required by Hotel Management.
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