Job Description

General Responsibilities:

? Assist with mise-en-place for his/her assigned 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 (

B

rand

R

osetta

I

ntegrated

S

tandard

O

perating

P

rocedures)

Specific Responsibilities:

? Produces food of high quality according to standard recipes.


? Assists with the production and presentation of different dishes.


? Assist Chef-de-Partie to supervise outlet kitchen operations and discipline of staff.


? Perform the duties and assume the responsibility of all production and presentation of kitchen outlets as required by the daily operation including banqueting, a la carte, and special promotion.


? Operation of the various equipment as provided in the respective working area.


? Give subordinates sufficient assistance and guidance to ensure that they can perform in a good environment.


? Take responsibility for the cleanliness of the working areas and equipment.


? Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information.


? Establishes and maintains effective employee working relationships.


? Attends daily briefings, training, and other meetings as scheduled.


? Performs related duties and special projects as assigned.


? Initiate action to correct a hazardous situation and notify supervisors of potential dangers.


? Log security incidents and accidents following resort requirements.


? Responsible for maintaining the waste management.


? Actively pursuing cost-saving measures without affecting the quality of food.


? Follows HACCP standards and maintains personal hygiene.


? Responsible for achieving a score of 90% in the RENARD audit for Food Production operations and take necessary action for the shortcomings for standard compliance.


? Carry out any reasonable duties as instructed by the Sous Chef.