Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
- Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
- Follow departmental policies, procedures and service standards
- Supervise preparation and service all food items for a la carte and buffet menus according to hotel recipes and standards
- Lead a team to produce the highest quality of food preparation and presentation
- Maintain proper rotation of product in all chillers to minimize wastage/spoilage
- Maintain a working environment where creativity, continuous improvement, and constructive criticism are the standard
- Seek opportunities to increase food revenue and decrease kitchen expense and maximize departmental productivity without compromising our guests satisfaction
- Assign daily duties to Colleagues
- Ensure storeroom requisitions are accurate
- Co-ordinate functions for timely set up and delivery
- Provide fast and efficient guests services and respond quickly to all guests’ requests
- Handle guest allergy concerns with appropriate care and importance
- Have full knowledge of all menu items, daily features and promotions
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
- Adhere to the hotel’s vehicle handling and safety policies while driving hotel and guest vehicles
- Follow all safety and sanitation policies when handling food and beverage
- Other duties as assigned
