* Prepare and present menu itemsshowing variety and flair within the cost margins specified by thehotel.
* Ensure strict stock rotation and minimumwastage. Have stock control procedures implemented andmaintained.
* Order necessary foods according toproposed business demands. Consult with Executive Cheffor guidance and authorisation of order.
* Liaisewith Restaurant employees regarding the availability of menu itemsadditions to the menu and any relevantchanges.
* Work with and coordinate the work ofapprentices in the preparation and production of food asrequired.
* Prepare and ensures availability ofmis en place asrequired.
* Keep all working areas clean andtidy.
* Ensure all equipment ismaintained serviced and cleaned. Report any problems tothe Executive Chef.
* Assist and liaise with chefon duty as required.
* Establish ongoing On JobTraining Programs within the department to meet Brand and ServiceStandards. Use Department Procedure Manuals as a base forall service procedures training.
* Induct newstaff into the team department and Hotel in the first week of theiremployment following guidelines. Ensure that all staff under yourcontrol carry out their duties in accordance with the Brand andService Standards and ProceduresManuals.
* Effectively use the results of GuestBook and guest questionnaires to improve product and servicedelivery.
* Openly communicate with staffensuring daily operational demands are met
* Logand inform your Manager of any system problems. Suggest anyimprovements that could be made to improve existing systems andprocedures.
* Follow policies and proceduresoutlined in the Accor Brand Standards Manual Departmental ServiceStandards / Procedures Manual and Accor PolicyManuals.
* Complete all duties and ensure aconcise handover.
Remote Work:
No
EmploymentType :
Parttime