RESPONSIBILITY & AUTHORITY
1.To produce a consistent and high quality product, provide a courteous, professional, ef-ficient and flexible service at all times.
2.To participate to inventories if requested.
3.Contribute effectively to team work within the brigade.
4.Apply all HACCP rules and regulations.
5.Comply with departmental BSS.
7.Ensure quality standardization
8.To perform all duties and tasks in the assigned Place of Work.
9.To be entirely flexible and adapt to rotate within the different sub departments of the kitchen Division or any other Department of the hotel as assigned.
10.To perform all duties and tasks when rotated or assigned to another Department as per Master Task List for that Department
11.To perform opening and closing procedures established for the Place of Work as as-signed.
12.To ensure that the Place of Work and surrounding area is kept clean and organized at all times.
13.To report to work on time.
14.To attend department meetings when requested.
15.To work during holidays and events if requested.
16.To re-allocate if requested by the company.
17.To attend training and seminars when requested by the Kitchen manager and company.
18.To have excellent communication skills with all staff and Management.
19.To monitor operating supplies with respect and reduce spoilage and wastage.