FINANCIAL RETURNS

• Initiates daily requisition based on the business, and occupancy, bearing in mind unnecessary wastage, storage regulations and food cost.
• Control labour costs within assigned kitchen department.
• Controls all food requisitions and orders to ensure proper quantities and best quality is purchased.
• Assists kitchen management in creating menus, recipes, costing and food quality standards 
• Ensures that all food transfers are correctly recorded 

PEOPLE

• Participates in Kitchen’s training or off job training as required by management 
• Assists in ensuring that fridges, freezers, cupboards and working tables are kept clean at all times.
• Knows all recipes, menus and products related to assigned section 
• Responsible to improve his knowledge and future growth with company 
• Develops positive working relations with team members
• Attends and contributes in F&B meetings/ briefings in absence of Restaurant Manager.
• Controls stocks for daily use in Restaurant, to ensure service requirements are met.
• Conducts in the absence of the Restaurant Manager all administrative work as required.
• Complies with Hotel's Health, Safety & Hygiene policy.
• Performs related duties and special projects as assigned by Restaurant Manager. 
• Assigns tasks, sets clear specific performance objectives, standards and accountability.

GUEST EXPERIENCE

• Ensures a high level of cleanliness in his Section by making sure that it is kept organized, fit for food production.
• Prepares food orders as per required standard 
• Maintains high standard of quality and food presentation (follow pictures if there are any) 
• Maintains comprehensive product knowledge on ingredients, equipments, market and current trends 
• Deals effectively with guest requests and takes appropriate actions to resolve guests complaints
   

RESPONSIBLE BUSINESS

• Reports any non-available item to Section Head, and proposes an alternative if the item can not be prepared within an acceptable time frame.
• Performs related duties and special projects as assigned.
• Ensures that equipment is used correctly, kept cleaned, and reports any defects promptly.
• Reports any injury and accidents to his supervisor or kitchen management 
• Must be familiar with HACCP standards and food hygiene regulations