Job Summary
To work as part of the kitchen team. To prepare food that conforms to company and kitchen standards and be responsible for the day to day running of a given section within the kitchen.
Minimum Qualification:Certificate
Experience Level:Entry level
Experience Length:3 years
Job Description
Immediate Supervisor: Operations Manager
DUTIES AND RESPONSIBILITIES
To maintain the required level of hygiene/HACCP standards as laid down both legally and by Melvic Hotel standards manual.
To maintain your personal equipment used to fulfill your job i.e. knives, shoes to required standards
On a daily basis check with the function sheets and the Food & Beverage Supervisor on duty as to the work that needs to be carried out that day. To attend the daily briefing as required regarding any changes
To control a given section within the Kitchen to the standards as laid down. To conform with Health & Safety, due diligence in Melvic Hotel standards
To ensure all Kitchen opening and closing down procedures are adhered too.
To be responsible for the basic day to day section training of the Commis and Demi Chef de Partie as required.
To carry out/delegate mis-en-place needed, to the standards laid down.
To check all mis-en-place is to company and kitchen standard carried out on given section by Commis/Demi Chef.
To assist with menu changes, ideas as required.
To support colleagues at all times to ensure team work is maintained.
To ensure you maintain your work area to a clean, hygienic and tidy state at all times.
To have an understanding of menu planning, writing and the implementation of stock controls and how to enable the Kitchen meet Gross Profit %
To ensure that temperature checks are carried out a minimum of 5 times per day and recorded.
To recognize the importance of good stock management/control and its importance in the kitchen meeting its gross profit%
To remove any hazards and make safe any defects in the kitchen or equipment and report any problems to the Hotel Chef.
To understand how the Hotel’s Health and Safety Policy affects your department and how it links in with the rest of the hotel; and to carry out your responsibilities for Health and Safety effectively.
To comply with all COSHH and safety requirements relating to chemicals and equipment used in the kitchen.
Control food costs properly by maintaining accurate records of all food ingredients used throughout the outlets and by checking that stock is used in rotation to avoid the possibility of waste and pilferage.
Prepare reports, as requested, to develop a more informative data base for improved management decision making.
To ensure work area is kept to a safe and hygiene state at all times.
Report any breakdown or/and kitchen hazards directly to the Management.
Assist in the smooth running of kitchen service ensuring all meals are produced in a timely manner and meet guests’ requirements. To ensure all food prepared, cooked and served meets spec.
To be aware of departmental and hotel objectives and assist in achieving them. To attend department meetings.
To assist in Training of commis & interns and impact ideas and best practice.
To comply with and act in accordance with all Company fire regulations and to adhere to the Company’s fire policy.
To act in accordance with all Health & Safety and Hygiene regulations and to adhere to the Company’s Health & Safety policy.
To attend all statutory training as and when requested.
To arrive at work at the correct time and in the correct uniform ensuring it is in immaculate condition
To behave in a friendly and hospitable manner to all guests, customers and staff.
CUSTOMER SERVICE
Demonstrate service attributes in accordance with industry expectations and company standards including:
Being attentive to guests
Accurately and promptly fulfilling guests’ requests
Anticipate guest needs
Maintain a high level of knowledge which affects the guest experience
Demonstrating a service attitude
Taking appropriate action to resolve guest complaints
Immediate Supervisor: Operations Manager
DUTIES AND RESPONSIBILITIES
To maintain the required level of hygiene/HACCP standards as laid down both legally and by Melvic Hotel standards manual.
To maintain your personal equipment used to fulfill your job i.e. knives, shoes to required standards
On a daily basis check with the function sheets and the Food & Beverage Supervisor on duty as to the work that needs to be carried out that day. To attend the daily briefing as required regarding any changes
To control a given section within the Kitchen to the standards as laid down. To conform with Health & Safety, due diligence in Melvic Hotel standards
To ensure all Kitchen opening and closing down procedures are adhered too.
To be responsible for the basic day to day section training of the Commis and Demi Chef de Partie as required.
To carry out/delegate mis-en-place needed, to the standards laid down.
To check all mis-en-place is to company and kitchen standard carried out on given section by Commis/Demi Chef.
To assist with menu changes, ideas as required.
To support colleagues at all times to ensure team work is maintained.
To ensure you maintain your work area to a clean, hygienic and tidy state at all times.
To have an understanding of menu planning, writing and the implementation of stock controls and how to enable the Kitchen meet Gross Profit %
To ensure that temperature checks are carried out a minimum of 5 times per day and recorded.
To recognize the importance of good stock management/control and its importance in the kitchen meeting its gross profit%
To remove any hazards and make safe any defects in the kitchen or equipment and report any problems to the Hotel Chef.
To understand how the Hotel’s Health and Safety Policy affects your department and how it links in with the rest of the hotel; and to carry out your responsibilities for Health and Safety effectively.
To comply with all COSHH and safety requirements relating to chemicals and equipment used in the kitchen.
Control food costs properly by maintaining accurate records of all food ingredients used throughout the outlets and by checking that stock is used in rotation to avoid the possibility of waste and pilferage.
Prepare reports, as requested, to develop a more informative data base for improved management decision making.
To ensure work area is kept to a safe and hygiene state at all times.
Report any breakdown or/and kitchen hazards directly to the Management.
Assist in the smooth running of kitchen service ensuring all meals are produced in a timely manner and meet guests’ requirements. To ensure all food prepared, cooked and served meets spec.
To be aware of departmental and hotel objectives and assist in achieving them. To attend department meetings.
To assist in Training of commis & interns and impact ideas and best practice.
To comply with and act in accordance with all Company fire regulations and to adhere to the Company’s fire policy.
To act in accordance with all Health & Safety and Hygiene regulations and to adhere to the Company’s Health & Safety policy.
To attend all statutory training as and when requested.
To arrive at work at the correct time and in the correct uniform ensuring it is in immaculate condition
To behave in a friendly and hospitable manner to all guests, customers and staff.
CUSTOMER SERVICE
Demonstrate service attributes in accordance with industry expectations and company standards including:
Being attentive to guests
Accurately and promptly fulfilling guests’ requests
Anticipate guest needs
Maintain a high level of knowledge which affects the guest experience
Demonstrating a service attitude
Taking appropriate action to resolve guest complaints
