Main Responsibilities:

• Take part in training and implement accordingly
• Knowledgeable and compliant to Rules and Regulations prevailing in the Establishment
• Keep superior informed about all unusual matter concerning any plan affecting his/her area
• Ensure guests satisfaction during services
• Ensure the quality of food produced and served to guests are as per set standard
• Report customer complaints efficiently to superior
• Determine in consultation with Chef de Partie, amount of commodities necessary to start preparation
• Comply with Quality Management System and S&H regulations and policies
• Receive and examine work programmes from superior
• Collect and check ordered food items from store
• Prepare “mise-en-place” of all foodstuffs as appropriate
• Start cooking by executing processes (fiches techniques) according to specificity of meal/pastry
• Check and control the proper storage of products, especially those freshly produced, checking on portion control, so as to maintain product quality and quantity
• Respect and apply SOP
• Ensure compliance to all safety standards
• Respect procedures for food handling purposes
• Participate in presentation & decoration of buffet
• Comply with all the sustainability commitments and practices implemented within business units
• Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society