Careers

• To prepare intermediate mise en place at the assigned station;
• Be aware of the importance of quality of food served in our hotel; hence make every effort to prepare the best product possible.
• Ensure all kitchen utensils are available, cleaned and stored after use at all times; and ensure that the kitchen is cleaned before the end of shift.
• Be knowledgeable about the menu, ingredients, methods of cooking and time to prepare each item.

• Follow instructions meticulously and be completely familiar with assigned station
• Record all dishes (which are new to him) in his recipe book for future and training purposes
• Perform any other duties as assigned by the Manager

• Supervise and oversee the operation/section to maintain service standards.
• Check on colleagues’ discipline, grooming standards and punctuality.
• Check on guests’ satisfaction levels and the proper handle of feedback and follow-up.
• Perform opening and closing duties as assigned.
• Conduct daily shift briefings to update and disseminate relevant information to outlet colleagues.
• Assist in employees’ development, counseling and resolving staff conflict.
• Report any complaints, incidents or any other irregularities to Management.
• Ensure operating equipment are maintained, and service and storage areas are kept safe and clean.
• Help minimize waste, neglect, breakages and mishandling of supplies and equipment.
• Carry out light cleaning and maintenance of the pantry area.
• Monitor quality of food and beverage products in every order.
• Perform trainer tasks and conduct training for all staff as assigned by Outlet Manager.
• Account and handle cash effectively, efficiently, with integrity and in compliance with proper accounting procedures.

• Carry out any other duties as and when assigned by the Manager.

To ensure that ongoing day-to-day maintenance as well as preventive maintenance is carried out on all equipment, ensuring its top physical condition, performance and reliability in accordance with engineering procedures.

• Carry out all routine preventative maintenance as per schedules accordingly.
• Carry out repairs urgently and efficiently, in the event of damage or breakdown.
• Provide guidance to Junior Technician in repair and maintenance, when required.
• Have thorough knowledge of the manufacturers’ instructions and manuals to ensure equipment is repaired according to the correct methods.
• Report any abnormal or extraordinary incidents to the supervisors for his action and follow-up.
• Liaise with supervisors to order specific spare parts or equipment necessary to execute effective maintenance.
• Maintain work area in a clean and tidy condition.
• Check and collect supplies from the engineering stores according to hotel procedure.
• Ensure that all departmental reports and forms are completed accurately and punctually.
• Make appropriate suggestions and recommendations to supervisors for the general improvement of the hotel.
• Be part of Company Emergency Response Team, when required.
• Perform additional duties as directed by supervisors.