Responsible of daily operation, breakfast, lunch and dinner.

About the Role:

Check general cleaning of all sections, all work surfaces before and after each service or MEP. All foods stored in the fridge should be labelled with date and name of products.

Receiving and storage of goods and checking quality of all received goods (from dry store, deep freeze, and vegetables’). Communicate clearly frequently and in a timely manner. Share information with subordinates on daily line-up. Execute duties thoroughly, producing quality outputs with attention to details. Adopt the mission and vision of the company. Work output is consistently at or above expected volume day to day. Always be on time on schedule and respond to the supervisor positively. Report any incident to the supervisor or Chef immediately to take action. Daily walk through in the kitchen to check equipment’s are in good condition.

Key Duties and Responsibilities:                                      

• Always be punctual. Respect and respond positively to your superior and team colleagues.
• Have a good personality and respect for all aspects of grooming as laid in the standard of the hotel.
• Maintain good personal hygiene and cleanliness in all culinary departments, keep HACCP STANDARDS at all times.
• To support Sous Chef and Head Chef in Training staffs MQA approved system, records to be available for each individual staff.
• Ensure all equipment used are well maintained, in good working order and to log any defects and report to the Manager.
• Take care of daily food preparation and duties assigned through the superior to meet the standard and have the quality set by the Chef.
• Consults daily with Sous Chef and Executive Chef on the Daily Requirements functions and also about any last-minute events.
• Check daily reservation and mep according to occupancy.
• Monitor stock movement and be responsible for ordering in his section.
• Maintain proper rotation of products in all chillers, freezers, dry store to minimize wastage / spoilage (FIFO).
• Follows the instructions and recommendations from the immediate superior to complete the daily tasks.
• Adhere to all recipes given by the Restaurant Chef.
• I need to be fully involved in making all recipes for Breakfast, lunch, pool bar snacks, beach, IRD, dinner service, special events menus.
• Ensure all mise en place to be ready on time for Breakfast, Lunch and Dinner service
• Maintain Consistency on all prepared food served during breakfast, lunch and dinner at all time.
• Check periodically expiry dates and proper storage of all food items in the section required.
• To report any maintenance issues to the Chef de Partie or Sous Chef.
• To be flexible and willing to help all restaurant kitchen at busy times if required.
• Involve in learning new technics from supervisors.
• Always seek and share freely with the superior for innovative ideas.
• Consistently offer professional, friendly and proactive guests service while supporting fellow colleagues.
• Liaise daily with outlets chefs to keep open lines of communication regarding guests feedback.
• Follow all safety and sanitation policies when handling food and beverages.
• Establishing and maintaining effective inter departmental working relationships.
• Having good interaction with guests while working on the buffet station.
• Full awareness of all menu items, the recipes, methods of production and presentation standards.
• Ensure highest guest satisfaction, quality, operating and food costs  on an ongoing basis
• Involve firmly achieving budgeted food cost and reducing wastage, to make profit.

About You:

The ideal candidate should have at least a school certificate or high school certificate. The candidate should have at least 2 years of experience in the same role in an International Ultra-Luxury Resort. A valid food handler’s certificate is a must