Ensure the quality of food served in all food outlets, including the canteen, is of the highest standard possible

Assist in training within your department and to attend training sessions when requested in line with hotel requirements

SOPs for all dishes are implemented.

Attend all relevant meetings

Be responsible for stocks and control of wastage, in according to company standards.

Assist in maintaining and improving upon budgeted food cost

Always provide a courteous and professional service and ensure that any guest complaints are promptly rectified and communicated to the head chef.

Assist the head chef in the fulfilment of their duties in order to ensure the smooth running of the kitchen.

Always maintain a high standard of personal appearance and hygiene.

Maintain good working relationships with your own colleagues and all other departments.

Be aware of the action to be taken in the event of fire or other hazards/disasters.

Carry out cleaning within your own department ensuring that hygiene and safety standards are maintained.

Have a complete understanding of the hotel’s employee handbook and comply with the regulations contained within.

Be responsible for the ordering of all fresh produce and dry goods for kitchen use.

Comply with all company procedures regarding:

- Fire

- Health & Safety

- Food Hygiene

- Security