Operational;
• To report for duty punctually wearing the correct – clean wardrobe and name badge at all times.
• To maintain a high standard of personal appearance and hygiene at all times.
• To provide a courteous and professional service at all times.
• To have a complete understanding of the hotels policy relating to fire, hygiene, health and safety.
• To have a complete understanding of the hotels employee handbook and adhere to the regulations at all times.
• Assists in the building of an efficient team of employees by taking an active interest in their safety and development.
• Assists in the training of the employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
• Supervises the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the department’s operation manual.
• Ensures that their department’s operational budget is strictly adhered and all cost is strictly controlled.
• Ensure that all employees have a complete understanding of the hotels policies relation to fire, hygiene, health and adhere these.
• Creates 100% guest satisfaction by providing the Yes I Can!Experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations
• To ensure that all restaurant kitchens produce consistently high quality food items according to current menu and cards and set standard.
• To maintain a profitable food production accordingly to business plan.
• General behavior always to be geared to the objective being an example to all kitchen staff.
• Provides Yes I Can! Genuine hospitality and teamwork on an ongoing basis
• Strive to use polite language and implacable behavior in relation with colleagues and subordinates.
• Works shift or spilt duty, depending on the needs of the business.
• Ensure he/ she is present during peak hours of service at service passes and makes rounds of all production areas.
• Discuss quality factors and defects of purchased goods with the Executive Chefand materials managers to determine value and corrective action where necessary.
• He/she checks incoming food items, ensures that all food merchandise is in accordance with order sheets and receiving records, transfer them to the appropriate section of the kitchen. Controls waste and losses and keeps them to a minimum.
• Records guest complaints and solutions together with all problems regarding personnel or equipment and reports them to the Executive Chef.