Chef De Rang - Le Suffren Hotel & Marina

• Maintain a personal attitude of a high standard and quality, which produce efficiency and productivity    of the department
• Maintain cleanliness of work area
• Provide excellent guest service by identifying all our guests’ needs and preferences acting on these needs promptly, effectively and with confidence
•  Be Polyvalent across all F&B outlets
• Manage cultural needs and expectations of guests
• Work in compliance with all hotel SOPs
• Maintain high standards of personal hygiene at all times
• Product knowledge on the different  menus and the basic ingredients and method of preparation
• Be totally aware of guests’/ visitors’/ repeaters’ preferences/ special requirements of food and beverage
• Anticipate and meet guest needs
• Respond promptly to guest’s requests
• Serve guest as per hotel procedure
• Check on guest satisfaction
• Refill/ replenish supply of linen and other operating equipment
• Set up tables as per hotel procedure
• Adhere to telephone standards at all times
• Adhere to Safety and Health policy and Emergency policy of the hotel
• Report any incidents and accidents related to operations
• Withdraw any unsafe product

RESPONSIBILITIES

To provide effective and efficient supervision and delivery of all Food & Beverage operations; the highest level of guest service; are cost effective; and meet budgeted targets.

PROFILE

• Micros knowledge
• Communication Skills
• Fluent in French and English
• Extrovert Personality
• Customer savvy

QUALIFICATIONS

• Minimum School Certificate
• Experience in the post will be a definite advantage