In absence of Superior, conducts shift briefings to ensure hotel activities and operational requirements are known.

Prepares, cooks, serves and stores the following dishes:

1. Appetizers, Savories, Salads and Sandwiches

2. Sauces

3. Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes

4. Poultry and Game dishes

5. Meat dishes

6. Cold Plates, Canapés, Salads

7. Prepares and presents food for buffets and Banquets

Communicates politely and display courtesy to guests and internal customers 

Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards 

Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information 

Establishes and maintains effective employee working relationships 

Attends and participates in daily briefings and other meetings as scheduled 

Attends and participates in training sessions as scheduled 

Prepares in advance food, beverage, material and equipment needed for the service 

Cleans and re-sets his/her working area 

Implements the hotel and department regulations, policies and procedures including but not limited to: 

o House Rules and Regulation 

o Health and Safety 

o Grooming 

o Quality 

 o Hygiene and Cleanliness 

Perform other duties and assignments as directed by the immediate Superior / Head of Department from time to time.