- QUALITY LEVELS OF PRODUCTION AND PRESENTATION
- Follow supervisor instruction to run the station they are assigned efficiently.
- Obtain requisitioned goods from the storeroom.
- Perform any other duties as assigned by superiors.
- TECHNICAL RESPONSIBILITIES
- Stock food items neatly in shelves and fridges.
- Keep the section that he is assigned to in good working order.
- Responsible in cleanliness of section
- Responsible in cleaning utensils and equipment.
- Helps prepare needed mise-en-place for next function
- Prepare ala carte food in accordance with hotel standards and quality as per guest order
- Properly pass over work related information to staff on next shift accordingly
- COMMERCIAL RESPONSIBILITIES
- Work according to standard recipes.
- Follow hotel rules and regulations at all times.
- Keep good rapport with all staff.
- Maintain good grooming, hygiene and safety with accordance to kitchen and hotel SOP