General Responsibilities:
? Assist with mise-en-place for his station/section.
? Ensure has acknowledged handovers from previous shifts.
? Maintains the orderliness and cleanliness of the work stations, buffet area, etc.
? Possesses good product knowledge including types of rooms, resorts facilities, restaurant operational hours, special functions and events held at the resort.
? Follows immaculate grooming standards in line with the resort's grooming policy.
? Should be well versed of the departmental BRISOP (Brand Rosetta Integrated Standard Operating Procedures)
Specific Responsibilities:
? Prepare dishes for the restaurant and banqueting and assist his superiors to check on the presentation and replenishment whenever required.
? Assist in breaking down and setting up the various cooking stations.
? Work following the daily production schedule.
? Assist with receiving and storage of perishables and dry ingredients.
? Follows HACCP standards and maintains personal hygiene.
? Actively pursuing cost-saving measures without affecting the quality of food.
? Work in line with business needs and carries out any reasonable duties as instructed by Chef-de-Partie.
? Responsible for achieving a score of 90% in RENARD audit for Food Production operations and take necessary action for the shortcomings for standard compliance.
? Attends and participates in daily briefings and other departmental meetings as per schedule.
? Attends and participates in training sessions as per the departmental training scheduled.
? Carry out any reasonable duties as instructed by the Sous Chef.
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