Job Description

Roles & Responsibilities

Support the Chef de Partie by preparing, presenting, storing and serving a selection of dishes In absence of Manager, conduct shift briefings to ensure hotel activities and operational requirements are known. Prepare in advance food, beverage, material and equipment needed for the service. Cook and serve dishes according to the restaurant s menu. Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards. Clean and re-set their working area. Work with Superior and People Services Manager to ensure the departmental performance of staff is productive. Duties include: Conducting on the job training in accordance with the departmental standards and procedures and maintaining a record of progress for each staff member. Providing input for probation and formal performance appraisal discussions in line with company guideline. Ensuring new staff attends Corporate Orientation within first month of hire. Coaching, counseling and disciplining staff in breach of hotel policies and departmental procedures, providing constructive feedback to enhance performance. Preparing induction programs for new employees and allocating sufficient time for their implementation. Work with superior in the preparation and management of the department s budget and is aware of financial targets. Work with Superior and Human Resource Manager to ensure the departmental performance of staff is productive. Recycle where-ever possible and enforce cost saving measures to staff. Log security incidents and accidents in accordance with hotel requirements.