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About the role
Key Responsibilities
- Prepare in advance food, beverage, material and equipment needed for the service. Cook and serve dishes according to the restaurant’s menu.
- Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.
- Clean and re-set their working area.
- Work with Superior and People Services Manager to ensure the departmental performance of staff is productive. Duties include:
- Conducting on the job training in accordance with the departmental standards and procedures and maintaining a record of progress for each staff member.
- Coaching, counseling and disciplining staff in breach of hotel policies and departmental procedures, providing constructive feedback to enhance performance.
- Preparing induction programs for new employees and allocating sufficient time for their implementation.
- Work with superior in the preparation and management of the department’s budget and is aware of financial targets.
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