· To assist and monitor food stocks as well as stock movement
· To understand daily departmental costs and how they influence profit and loss results
· To ensure minimum kitchen wastage
· To follow the cleaning schedules for the kitchen and clean the section and other areas as directed
· To ensure stock is controlled and rotated
· To ensure that mis en place is completed
· To exceed guest expectations of great service by providing and maintaining the highest level of professionalism
· To provide a positive workspace through the use of effective communication skills with in the culinary department and all other hotel departments
· Practice to minimize food wastage
· Continually strive to improve food preparation and presentations
· Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
· Support a safe working environment by ensuring all team members are working in compliance with health and safety regulations
· Provide a positive workspace through the use of effective communication skills within all hotel departments
· To ensure consistently high guest satisfaction of these products through established procedures and guest contact, including the motivation of team members to the highest degree, such that company profit ratios and control procedures are met
· Attend and contribute to all meetings as required
· Provide and maintain a courteous and professional service at all times
