Support the Chef de Partie by preparing, presenting, storing and serving a selection of dishes

● In absence of Manager, conduct shift briefings to ensure hotel activities and operational requirements are known. 

● Prepare in advance food, beverage, material and equipment needed for the service. Cook and serve dishes according to the restaurant’s menu.

● Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.

● Clean and re-set their working area.  

● Work with Superior and People Services Manager to ensure the departmental performance of staff is productive. Duties include:

● Conducting on the job training in accordance with the departmental standards and procedures and maintaining a record of progress for each staff member.

● Providing input for probation and formal performance appraisal discussions in line with company guideline. 

● Ensuring new staff attends Corporate Orientation within first month of hire.

● Coaching, counseling and disciplining staff in breach of hotel policies and departmental procedures, providing constructive feedback to enhance performance.

● Preparing induction programs for new employees and allocating sufficient time for their implementation.

● Work with superior in the preparation and management of the department’s budget and is aware of financial targets.

● Work with Superior and Human Resource Manager to ensure the departmental performance of staff is productive.

● Recycle where-ever possible and enforce cost saving measures to staff.

● Log security incidents and accidents in accordance with hotel requirements.