-
Immediately inform sous chef /Executive Chef upon gaining knowledge of a
hazardous situation, emergency or threat to the security of guests, employees
or hotel assets.
- Responds
immediately in a courteous manner to guest requests; if unable to personally
fulfill guest requests, immediately notifies supervisor.
-
Assists (as requested by Management) in emergency duties which are defined
under "specific tasks", but which are determined by Management to be
directly and urgently related to guest satisfaction and / or the welfare or
safety of guests, employees or hotel assets.
- Check
and maintain the cleanliness of the work area and kitchen storage.
-
Check the daily mis en place.
-
Follow the duty roster.
- To
train Commis I, II and III including Demi Chef.
-
Cook all food according to menu by following the recipe.
-
Taste the food before serving including quality.
- Familiar
with kitchen equipment and utensils procedure and usage.
-
Maintain the rotation of items used in Kitchen Department.
-
Write the duty roster for section.
-
Notify the out of service equipment and submit to Sous Chef.
-
Set up the buffet table by following the layout.
-
Familiar with safety and accident prevention in the kitchen.
-
Check and maintain the procedures of closing duties.
-
Control and maintain the food presentation.
-
Control wastage by minimizing and portion control.
-
Check all goods which are received from the store or supplier.
-
Do
checking and controlling of items, market order, store and mis en place.