POSITION DESCRIPTION:
EXPERIENCE, SKILLS AND EDUCATIONAL REQUIREMENT:
Must be able to work morning evening and weekends
- To complete assigned work to hotel standards and to ensure area meets Occupational Health & Safety and Sanitation standards;
- Preparation of product and inventory control
- Monitor and execute the quality of food preparation and presentation;
- Liaises with the Kitchen Management team on a regular basis re problems/concerns or suggestions;
- Monitoring of bookings to be prepared daily as to have enough product on hand
- Ensuring that all product is rotated and that all product meets the requirements;
- Maintains cleanliness of work station;
- Maintains clean storage areas, refrigerators and ensures rotation of inventory;
- Other duties as assigned.
EXPERIENCE, SKILLS AND EDUCATIONAL REQUIREMENT:
Must be able to work morning evening and weekends
- Must be able to work independently with minimum supervision;
- Must have the ability to motivate, train and lead team players;
- Must be well organized, self-motivated and be capable of working without supervision;
- Must be able to prepare banquets for up to 150
- Must be able to handle problems, make sound decisions and exercise empowerment process
- Must exhibit behavior consistent with core values;
- Must practice good hygiene;
- Must be a team orientated individual with good interactive skills;
- Must adhere to established standards for food quality and portion control;
- Must demonstrate behavior consistent with core values.
- Must have experience in banquet preparation and execution
- Must have Journeyman’s or relevant and related work experience
