Purpose of Job
Under the guidance and supervision of the Chef de Partie or delegate, and within the limits of established the Hotel Policies and Procedures and Food and Beverage Manual, responsible for assisting Chef de Partie in supervising the activities of personnel engaged in the preparation of food in the Kitchen and for participating in the activities of the Cooks.
Essential Functions/ Success Profile
Working with Others
Exceed Customer Expectations
Anticipate and take action to meet and exceed others needs and expectations continually search for ways to increase customer satisfaction thrive on providing service to others
Communicate with Others
Speak clearly and listen effectively one-on-one and in group settingspossess basic writing skills
Demonstrate Team Spirit & Cooperation
Enjoy working with others to achieve common goals and objectives display upbeat attitude, even under pressure volunteer as needed to help ensure team success
Act with Professionalism & Integrity
Conduct business respectfully ethically, and honestly
Value the diverse background of others
Taking Responsibility
Take Ownership
Be personally accountable for achieving results in a timely fashion and commit to follow-up take ownership of both positive and negative outcomes of work performance resolve problems without blaming others
Learn, Develop, & Adapt to Change
Actively pursue self-development; learn from experience; modify behaviour based on feedback
Demonstrate flexibility in handling change, unclear situations, shifting priorities, and new job requirements
Learn, Develop, & Adapt to Change
Work without close supervision
Use good judgment
Make sure tasks are completed on time, without error, and up to quality standards
Prioritize activities based on time and attention needed for completion
Attend to Detail
Ensure all job duties are performed with care and attention to detail
personally checks work to ensure accuracy
understand how the details affect the big picture
Delivering Results
Demonstrate Functional Excellence
Possess, apply, and continually develop the specific technical knowledge and job skills/requirements needed for effective job performance
Commit to Quality
Ensure high quality, excellence, and value in work processes and outcomes produced with a commitment to meeting or exceeding standards
Follow Policies & Procedures
Perform job tasks based on established policies and procedures
interpret and apply policy correctly in all situations
Take Direction
Follow instructions with flexibility to shift priorities upon request
accept direction with a positive attitude and sense of urgency
understand and respect chain of command
Multitask
Shift back and forth efficiently between two or more activities, balancing priorities effectively
ENERGY PRESERVATION
Motivates and inspire others
Takes ownership
Drives continuous improvement
Demonstrates financial acumen
Main Duties/ Tasks:
Prepares and cooks a la minute orders
Receives guests’ orders from Chef De Partie and cooks food, portions food in plates, adds gravies, sauces and garnishes to fill orders
Observes and taste food being cooked, sample all foods prepared
Control temperature of cooking appliances, fries and cooks simple hot food items
Cleans and maintains work areas, equipment and cold rooms
Assist Commis 1 in performance of his duties
Prepare breakfast, lunch and dinner orders as per menu
Ensure that the equipment is correctly handled and maintained
Establishes and maintain effective employee relations
Ensures the “Clear as you Go” and “Pick as you Drop” method of working is executed
Ensures Hygiene and sanitation Standard are attained in the section
Complies with Health and Safety Policy
Familiarizes yourself with the following procedures:
Hotel fire procedures
Crisis management system
First aid procedures
Health & Safety procedures
Hotel security procedures
Hotel product knowledge
Hotel environmental procedures
Other Duties/ Tasks:
To promote efficiency, confidence, courtesy and an extremely high standard of social skills
To generally promote and ensure good inter-departmental relations
To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues
To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment
To adhere to Company and Hotel rules and regulations at all times
Ensure that incidents/ accidents are reported without any delays
Ensure that QHSE – FSMS related training programs are executed
identify training requirements of employees and coordinate with concerned trainers (internal) to execute training
Ensure that QHSE [Quality, Health, Safety and Environment] – FSMS [Food Safety Management System] related records are maintained and updated
participates in incident investigation process
Plans and coordinate with OH&S officers to conduct mock drills with respect to Occupational health & safety
Understands the requirements of basic food hygiene and personal hygiene
shall maintain the work areas neat and tidy
Participate in trainings related to Food Hygiene & HACCP
If responsible complete various checklists/ records associated with work
Report to supervisor if suffering from communicable diseases
Occasional Duties/ Tasks:
To report any equipment failures/problems to the Maintenance Department
To pass any maintenance requests to the Maintenance Department
To participate in any Training/ Developments schemes as recommended by senior management
To assist the Duty Manager in any task outlined/ detailed by him/her
To comply with any reasonable request made by management to the best of your ability
Personal Requisite
Language: Fluent in English, multilingual ability an advantage
Education: High school diploma would be an advantage
Experience: Several years’ experience in overall operation
Computer knowledge: Software as required
Personal appearance: The uniform should be worn with pride and dignity.
The uniform must be kept clean, tidy and well maintained.
Any careless use, wilfully or negligently, will be the sole responsibility of the employee, which will have to cover all expenses related to the repair/ replacement or additional cleaning outside the regular one.
The personal appearance according to the Hotel standard must be adhered to at all times.