• Their general behavior will be an example to all kitchen and event staff. They will strive to
• Polite language and behavior in relation with their colleagues and subordinators.
• Works shift or split duty, depending on the needs of business.
• Control waste and losses and keep them to minimum.
• To develop drawing which allow the outlet to have an outstanding, fresh and attractive decoration.
• To maximize employee productivity in order to minimize payroll costs, and morale and consistently maintain discipline following hotel guidelines and local legislation.
• To monitor Artist operating cost and takes corrective action when necessary to reduce expenses.
• To write specific and accurate products specifications and drawing for use in the computer.
• To establish specific decorative products to outlet which meet the needs of the target market.
• To ensure that decoration and other artistic items standards comply with company and Hotel policies and procedure and minimum standards.
• To ensure proper requisitioning
• To develop drawing and creativities (where applicable) and “Specials” which meet the need of the target market and are in line with the operating concept for the restaurant.
• To recruit and select experienced support for the Artist.
• To plan and implement effective skills training programs in conjunction with training Manager and departmental trainers.
• To maintain all Hotels records and forms as prescribed by Hotel Management and policies.
• To follow operating standards of the use of the computer.
• To respond to changes in the departmental functions as dictated by the industry, company and Hotel.
• Maintains a clean and safe kitchen and co-coordinating his/her efforts with Chefs and the Chief Steward.
• Profound knowledge of drawing, decoration and preparation.