General Responsibilities:
Ø Assist with mise-en-place for his station/section.
Ø Ensure has acknowledged handovers from previous shifts.
Ø Maintains the orderliness and cleanliness of the work stations, buffet area, etc.
Ø Possesses good product knowledge including types of rooms, resorts facilities, restaurant operational hours, special functions and events held at the resort.
Ø Follows immaculate grooming standards in line with the resort’s grooming policy.
Ø Should be well versed of the departmental BRISOP (Brand Rosetta Integrated Standard Operating Procedures)
Specific Responsibilities:
Ø Prepare dishes for the restaurant and banqueting and assist his superiors to check on the presentation and replenishment whenever required.
Ø Assist in breaking down and setting up the various cooking stations.
Ø Work following the daily production schedule.
Ø Assist with receiving and storage of perishables and dry ingredients.
Ø Follows HACCP standards and maintains personal hygiene.
Ø Actively pursuing cost-saving measures without affecting the quality of food.
Ø Work in line with business needs and carries out any reasonable duties as instructed by Chef-de-Partie.
Ø Responsible for achieving a score of 90% in RENARD audit for Food Production operations and take necessary action for the shortcomings for standard compliance.
Ø Attends and participates in daily briefings and other departmental meetings as per schedule.
Ø Attends and participates in training sessions as per the departmental training scheduled.
Ø Carry out any reasonable duties as instructed by the Sous Chef.
