REQUIREMENTS & RESPONSIBLITIES
To prepare soups for daily use.
To set up the work station for the daily operation of the food outlet and to ensure enough mise-en-place for the expected volume of business.
To make sure all refrigerators are clean at all times and well stocked.
To ensure a strict control of wastage and portions to achieve Gross Food Profitability.
To give excellent and friendly service.
To be aware of the promotional programmes.
To act according to the complaint handling standards & procedures.
To carry out any reasonable duties as may be requested by the department head.
To report for duty as per the rota, clean and tidy, wearing the correct uniform and name badge and ensure that the attendance record is signed both at the beginning and at the end of the shift.
To train, develop, guide and motivate colleagues.
To assist all departments when required.
To attend departmental communication meetings & training sessions and to operate in line with the instructions received.
To be responsible for a clean and tidy working area.
To suggest means and ways of reducing costs without effecting the quality and standard of the unit.
To ensure energy and water saving.
To report any maintenance defects to an immediate supervisor or the engineering department.
To operate all equipment as per the operating guidelines.
To have full knowledge of the safety and emergency procedures.
QUALIFICATIONS & EXPERIENCES
Graduate High School, some kind of Hotel School or Commercial Cookery Diploma would be preferable.
5 years’ experience in hot and cold kitchen required.
If you are interested, send us your CV to firstname.lastname@example.org