The main responsibilities and tasks of this position are listed as, but not limited to the following:
- Responsible of daily food / pastry preparation and duties assigned by Respective Kitchen in Charge to meet the standard and quality set by the Hotel.
- Estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
- Ensure that the production, preparation, and presentation of food are always of the highest quality.
- Understand of all menu items, recipes, methods of production, and presentation standards.
- Contribute ideas for menus, considering availability, cost of produce, food supply and customers’ tastes.
- Prepare and submit all food requisitions to the Respective Kitchen in Charge to ensure proper inventory management.
- Guides and trains the subordinates to ensure high motivation and an economical working environment.
- Keep the Respective Kitchen in Charge informed about all aspects of the assigned section.
- Attend kitchen meetings in the absence of the Respective Kitchen in Charge and provide guidance to the team when necessary.
- Complete Mise en Place according to standard operating procedures and meet with the Respective Kitchen in Charge daily to plan food and beverage activities.
- Understand all standard procedures and policies about food preparation, receiving, storage, and sanitation.
- Ensure effective communication between staff by maintaining a secure and friendly working environment.
- Establish and maintaining effective inter-departmental working relationships.
- Assist in other food production areas as needed.
- Coordinate with the stewarding department to address daily operational needs and maintain cleanliness standards.
- Participate in serving guests during outside catering events as assigned.
- Attend all required training sessions.
- Any other adhoc duties as and when assigned by the Management.
