Breakfast and Lunch Chef (Full-Time)

Monday to Friday from 7:00am to 14:30pm.

MAIN OBJECTIVES & JOB ROLE:

Order all goods for the provision of Breakfast and Lunch.

 

MAIN AREA OF RESPONSIBILITY:

  1. Make sure the correct amount of goods are ordered and stored correctly.
  2. Check on function sheets for any special events ie. Bacon Sandwiches.
  3. Prepare wrap up and vacuum pack where appropriate for freshness and date stamp.
  4. Supervise and train others in Breakfast and Lunch operations.
  5. Report any hazards or any equipment out of order to the Sous Chef.
  6. Make sure all goods are used in strict rotation.
  7. Improve on quality by using innovation and discuss with Executive Head Chef
  8. Be familiar with electrical equipment, and have an understanding of safe working practices.           

 

HEALTH AND SAFETY

  1. To adhere to the company's procedures on health and safety, security and hygiene.
  2. Full awareness and compliance with the fire evacuation, and security procedures for the Hotel.
  3. Reporting any accidents and potential hazards to the Department Head.

 

TRAINING

  1. To attend any internal or external course that management may deem beneficial.                                          
  2. To be alive to new ideas and systems which could benefit the department or hotel.
  3. To help and advise new staff on all aspects and standards in all job activities.

 

MAINTAINING IMAGE OF THE HOTEL

  1. To be smart in appearance and courteous at all times, and to act as an ambassador for the hotel.
  2. To be punctual for duty at all times.

 

OCCASIONAL DUTIES

  1. Overtime when required, and assistance to any other section in the kitchen.
  2. To carry out any reasonable request made by management.
  3. To be flexible in the duties required of you, by assisting in another department if requested to by Department Head.
.
.
.
.