Assists in supervising the functions of all the Section employees, including reporting on duty, late arrival, overtime, off days and public holidays in order to ensure a maximum productivity during their duty.
Ensures personal grooming, hygiene and uniform wearing at all times.
Assists in ensuring a high level of cleanliness within the Section by making sure that it is kept in hygienic and organized manner, fit for food production.
Assists in ensuring that fridge, freezer, cupboards and working tables are kept clean at all times.
Assist in ensuring that Section equipment is used correctly, kept clean, and reports any defect promptly.
Prepares, cooks, dresses all cold/ hot food including à la carte orders for all outlets, buffet preparation for all outlets, banquet and outside catering ensuring that they are fresh and according to the set standards.
Receives perishables and store items, controls their quality, and ensures they are stored according to the set standards.
Reports any missing items to the Section Head.
Participates in Kitchen training and other hotel related training programs.
Ensures that non-kitchen staffs are not allowed in the Section as well as any other sections of the Kitchen.
Ensures that no food is given out without proper documentation or to unauthorized persons and reports immediately any irregularities to the Section Head.Performs related duties and special projects as assigned.