.

• Prepare monthly roster and ensure a proper coverage for all shifts.
• Conduct daily check of cleanliness is all outlets including assigned areas and keep daily record.
• Put in place cleaning checklist for all outlets and assigned areas i.e garbage room, delivery bay, etc..
• Ensure zero breakage as far as practicable. If there is any, ensure it is recorded on breakage form daily, take photos and inform Chef on the same day.
• Conduct materials inventories as schedule by F&B and Chef.
• To ensure all data sheet of MSDS is in place
• Ensure proper action plan for any extra events in the resort or outside.
• Conduct probation for new recruits and yearly evaluation on time.
• Is fully aware of the HACCP standard level and makes sure your Ambassadors applied them while working.
• Report any damage materials/equipments, etc to the Chef immediately.
• Conduct quarterly meeting with your team to listen to their request and take action.
• Ensure proper usage of chemicals and monitoring the quantity used.
• Proper management of your department expenses.
• Maintains control of overtime and Sunday/Public Holiday pay.
• Good management of leaves for the ambassadors in your department.
• Monitoring and log of all materials and equipments which are in circulation.
• Attend daily kitchen briefing to ensure a proper communication.
• Have a weekly meeting with the Chef Communard.
• Place store requisition on Material Control.
• Enter any maintenance request on opera and closely monitor the progress.
• Fully conversant with the Sofitel Brand standard and ensure compliance at all times.

HEALTH & SAFETY

• Ensure that all the Ambassadors are using their PPE while performing their tasks.
• Ensure the correct dossage is used in the machine.
• Ensure a safe work environment for your ambassadors.
• Proper follow-up if there is any breakdown.
• Be fully conversant with the departmental Fire, Cyclone, Tsunami and Bomb procedures.

TRAINING

• Attend and participate in all Sofitel Brand training or any relevant training.
• Conduct TWI training on a regular basis.
• Send TWI training plan to the Training Department on a monthly basis.
• Attendance should be filled for all TWI and a copy send to training department.
• Make sure that necessary arrangements are made so that Ambassadors can attend brand and any relevant trainings conducted in house.
• To Conduct HACCP training on best practice