To provide a professional service to within the kitchen, facilitating the preparation and service of all orders for food and beverages through dine-in, take away and delivery to the recipes and standards of the Company.To ensure all orders are received and processed accurately and in a timely fashion.To ensure the kitchen and preparation areas are always clean, clear from obstacles and ready for use.To assist in the general day-today operations of the business as required, promoting the values of the Company and ensuring the highest levels of customer satisfactionSpecific Roles and ResponsibilitiesGeneral Standards1. Be familiar with general industry standards of preparation and service of both food and beverages2. Provide a professional level of service in the preparation of food and beverage items, always in adherence to the strict recipes and quality guidelines of the Company and without compromising the quality or presentation of food3. Have a detailed knowledge of all menu items, together with the ability to discuss the menu,ingredients, and daily or periodical promotions with customers4. Cross-train for F&B service positions including table service (dine-in) & call centre in the capacity of server /waiter/tress, whenever possible and following the correct procedures5. Always have a kind, pleasant and helpful attitude and nature, exceed expectations of your team,superiors and guests and always smile6. Train in the use of the POS for delivery and dine-in orders, and assist in operation of the POS as requested by direct superiors7. Ensure kitchen and all preparation areas are clean and clear at all times8. Always carry kitchen equipment, utensils, plates, glasses and cutlery in a professional, safe way and in accordance with the Companys Standard Operating Procedures (SOPs) and in line with accepted industry safety standards9. Always ensure that your work is executed according to standard operating procedures and employee handbook10. Keep all stations tidy and clean at all times11. Create and maintain a sound working relationship with all personnel12. Report to your direct supervisor prior to leaving your station for break or at the end of the shift13. Be resp onsible for knowing your shift timings and arriving to work on timeSpecific Duties1. Ensure all orders are acknowledged if received by you - repeat the order to your team or HeadChef and confirm each menu item and modifier choice verbally2. Be aware and record all food wastage in the forms provided3. To be a holder of a Basic Health and Hygiene Certificate4. Practice excellent personal hygiene5. To have full and complete knowledge of the Companys menu and preparation processes andstandards of all menu items6. Lead and support the junior members of the team7. Show a strong desire to improve on skills and knowledge8. Ability to produce work in accordance with a dateline which has been set9. Show initiative and seek solutions to the minor obstacles from time to time10. Always treat every piece of equipment with respect and reports any equipment malfunctions to supervisors11. Assists in the preparation of all food items in accordance with standards of quality, quantity control, and presentation as established by the Head Chef12. Prevents the spoiling and contamination of food by practicing proper sanitation and complying with Hotel policy and health regulations13. Helps to minimize wastage and losses and achieve food cost targets14. Creates and maintains a sound working relationship with all preparation personnel15. Complies with departmental policies as well as forth in the Employee Handbook16. Reports with proper tools, clean uniform, and recommended footwear at the stated time17. Co-operate with the Safety & Security Department in order to maintain security and prevent theft from the kitchen areas18. Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales19. Study each recipe and gather all necessary ingredients20. Delegate tasks to kitchen staff21. Inform wait staff about daily specials22. Ensure appealing plate presentation23. Supervise Cooks and assist as needed24. Slightly modify recipes to meet customers needs and requests (e.g. reduce salt, remove dairy)25. Monitor food stock and place orders26. Inspect supplies, equipment, and work areas for cleanliness and functionality27. Hire, train, and supervise cooks and other food preparation workers28. Order and maintain inventory of food and supplies29. Monitor sanitation practices and follow kitchen safety standards30. To carry out all the roles and responsibilities of all Junior level as per the business requirement.Pre-requisitesMinimum 2 years working experience in a similar roleCulinary school diploma preferredAbility to communicate, read and write comfortably in EnglishTo be comfortable working with others and to maintain a positive, cheerful demeanourTo create a rapport with customers and colleagues and promote a fun, professional workenvironmentTo always conduct themselves in a professional mannerCharacter requirements- Ability to effectively communicate with the kitchen staff- Attention to detail- Available to work weekends, holidays and frequent late nights- Ability to handle pressure- Good culinary skills- Good Leadership skills- Ability to remain calm and undertake various tasks- Excellent time management abilities- Up-to-date knowledge of cooking techniques and recipes- Familiarity with sanitation regulations

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