FINANCIAL RETURNS
•Maintains strict control on food portioning and wastage. •Show understanding of food cost and produce. •Assist in food stock taking as required.
RESPONSIBLE BUSINESS
•Comply with and ensure adherence to all of the hotel’s policies and procedures. •Maintain a professional and friendly attitude towards guests during contact. •Maintain a good working relationship with all staff and colleagues throughout the hotel and sister properties.Maintain a clean and safe working environment
PEOPLE
•Help train new hires on-the-job-trainees (On the Job Training) and cross-trainees in the kitchen section. •Contributes and works as a team in the general operations of the kitchen(s), offering to assist fellow colleagues when required •Utilize coaching skills and demonstrate the development of other team members
GENERAL
•Report for duty on time in accordance with the weekly rota. •Communicate effectively with all other departments. •Attend meetings, training sessions and any other required meeting or training session. •Identify opportunities to innovate service delivery and product offering to meet and exceed client expectations. •Ensure safe work practices are adopted at all time and report any OHS concerns immediately to your direct manager or HR Manager. •Aware of the hotel fire and safety and emergency procedures •Knowledgeable of the menu, food items and goods handled in designated area •Constantly maintain a high standard of food preparation, control wastage and spoilage. •Ensures a clean, professional appearance according to hotel grooming standards •Follow discipline on all procedures (HACCP, Health and Safety, and Food Safety Management, Fire and Safety) effectively. •Meet maximum creativity and understanding of food, by creating dishes and assisting with menu development. •Achieve customer satisfaction rating of above expectations. •PERSONAL CHARACTERISTICS
Education
•High School qualifications; any culinary certification •Completion and awarded Basic Food Hygiene Certification •Completion and awarded HACCP Certification is an advantage •Experience
•At least 3 years previous experience in a hotel or branded units •Minimum 1 years in similar capacity •Knowledge of volume production and ability to maintain the highest quality standards.
Technical
•Competent Oral and Written Communication Skills •Ability to follow standards recipes and convert quantities mathematically •Knowledge of procedures and methods used in the preparation, production, presentation and storage of food items •Personal Attributes
•‘Can do’ attitude and a high level of energy •Professionally groomed •Able to manage task simultaneously; and priorities •Flexible and aware of the pressure points within the kitchen environment and adapt to each situation with maturity and calmness. •Always goes the extra mile to ensure guests satisfaction.