TASKS, DUTIES AND RESPONSIBILITIES

 CONTRIBUTE TO THE PRODUCTION OF THE HIGHEST POSSIBLE FOOD QUALITY, AND

COORDINATE STAFF IN THE DELEGATED SECTION

•      Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation

•      Prepares cakes, Mousses and desserts; controls the positioning and rotation of foods and ensures proper plate presentation

•      Sets up for lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations

•      Adheres to Rezidor SAS Hospitality standards of food quality, preparation, recipes, and presentation

•      Orders adequate supplies for own section, and sets up “mis-en-place” for section

•      Supervises the proper set-up of each item on menus and insures their readiness

•      Works with pastry Chefs to ensure decorating, portions, and appearance of desserts

•      Stores unused desserts properly 

•      Ensures that food from own section is delivered on time 

•      Follows proper safety, hygiene, and sanitation practices.

•      Maintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference

•      Confers closely with the Pastry Chef and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required

•      Co-ordinates job tasks with staff in own section 

•      Helps employees to achieve optimum quality 

•      Knows how to follow applicable laws regarding food safety and sanitation

HEALTH AND SAFETY

•      Adheres to all health, sanitation and food safety rules and regulations

•      Reports all potential and real hazards immediately 

•      Fully understands the hotel’s fire, emergency, and bomb procedures

•      Co-ordinates work, and works in a safe manner that does not harm or injure self or others

•      Anticipates possible and probable hazards and conditions to avoid mishaps

•      Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct  

TASKS, DUTIES AND RESPONSIBILITIES

 CONTRIBUTE TO THE PRODUCTION OF THE HIGHEST POSSIBLE FOOD QUALITY, AND

COORDINATE STAFF IN THE DELEGATED SECTION

•      Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation

•      Prepares cakes, Mousses and desserts; controls the positioning and rotation of foods and ensures proper plate presentation

•      Sets up for lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations

•      Adheres to Rezidor SAS Hospitality standards of food quality, preparation, recipes, and presentation

•      Orders adequate supplies for own section, and sets up “mis-en-place” for section

•      Supervises the proper set-up of each item on menus and insures their readiness

•      Works with pastry Chefs to ensure decorating, portions, and appearance of desserts

•      Stores unused desserts properly 

•      Ensures that food from own section is delivered on time 

•      Follows proper safety, hygiene, and sanitation practices.

•      Maintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference

•      Confers closely with the Pastry Chef and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required

•      Co-ordinates job tasks with staff in own section 

•      Helps employees to achieve optimum quality 

•      Knows how to follow applicable laws regarding food safety and sanitation

HEALTH AND SAFETY

•      Adheres to all health, sanitation and food safety rules and regulations

•      Reports all potential and real hazards immediately 

•      Fully understands the hotel’s fire, emergency, and bomb procedures

•      Co-ordinates work, and works in a safe manner that does not harm or injure self or others

•      Anticipates possible and probable hazards and conditions to avoid mishaps

•      Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct