2 jobs found

a)      Duties:   -     Wears issued uniform and name badge whenever on duty, from "clock -in" to "clock -out" -     Maintains proper grooming and hygiene habits as defined in the "personal hygiene" section ' of the Food and Beverage Manual. -     Maintains issued uniform including name badge in good, clean condition, without tears or stains. -     Complies with the hotel's house rules and conduct codes as stated in the employee handbook and as distributed at orientation. -     Be able to describe the tasks that you are to perform in an emergency as outlined in the hotel's loss -prevention procedures manual. -     Complies with energy conservation and job safety procedures which management defines in the hotel's Loss Prevention Procedures Manual or in postings. -     Maintains a clean...

Duties: ·         Establishment of annual leave planner and submitted to the Chef Office for approval. ·         To be fully in charge of the section and kitchen overall (production). ·         To co-ordinate in detail all food preparation and production for the Hotel Banquet and Outlet to ensure a total smooth running of the operation. ·         To ensure that all set ups and prepared food presentations are up to agreed standards with the Executive Chef / Executive Sous Chef/ Executive Sous Chef ·         To fully monitor portion control in assigned kitchen area and that par stocks are kept at a minimum with daily stock and product turn- over, utilizing leftovers where and if possible....