Job Detail

Duties and Responsibilities / งานที่รับผิดชอบ

1. To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work.
2. To be entirely flexible and adapt to rotate within the different areas of the kitchen
3. To be fully conversant with all services and facilities offered by the hotel.
4. To perform opening and closing procedures established for the kitchen as assigned.
5. To have a thorough understanding and know ledge of all Food & Beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives.
6. To ensure that the kitchen and surrounding area is kept clean and organized at all times.
7. To monitor operating supplies and reduce spoilage and wastage.
8. To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety.
9. To report for duty punctually wearing the correct uniform and nametag at all times.
10. To maintain a high standard of personal appearance and hygiene at all times.
11. To maintain a good rapport and working relationship with staff in the outlet and all other departments.
12. To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
13. To undertake any reasonable tasks and secondary duties as assigned by the Sous Chef
or Chef De Partie.
14. To respond to any changes in the restaurant function as dictated by the hotel.
15. To project at all times a positive and motivated attitude and exercise self-control.