Key Responsibilities
§Prepares kitchen equipment for use
- Assembles and prepare ingredients for menu items
- Prepares simple food items
- Prepares food for service
- Portions and plates food
- Assists with checking and receiving goods
- Store goods
- Maintain storage areas
- Clean and store equipment
- Clean premises
- Handle waste and linen
- Maintain a hygienic kitchen
- Cleans kitchen and equipment
- Attends to all briefings
Self Management
- Comply with Hotel Rules and Regulations and provisions contained in the Employment Handbook
- Comply with Company Grooming Standards
- Comply with Time and Attendance Policies
- Actively participate in training and development programs and maximise opportunities for self development
- Maintain high standards of personal hygiene
Customer Service
- Demonstrate service attributes in accordance with industry expectations and company standards including:
- Being attentive to Guests
- Accurately and promptly fulfilling Guests requests
- Anticipate Guests needs
- Maintain a high level of knowledge which affects the Guest experience
- Demonstrating a ‘service’ attitude
- Taking appropriate action to resolve guest complaints
- Appreciate the dynamic nature of the Hotel industry and extend these service attributes to all internal customers
Health, Safety and Security
- Demonstrate understanding and awareness of all policies and procedures relating to Health, Hygiene and Fire Life Safety
- Familiarise yourself with emergency and evacuation procedures
- Ensure all security incidents, accidents and near misses are always logged in a timely manner and brought to the attention of the Line Manager
General
- Comply with the Company’s Corporate Code of Conduct
- Familiarise yourself with the company values and model desired behaviours
- Perform tasks as directed by the Manager in pursuit of the achievement of business goals
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