Major Responsibilities:

• Organizes the department during his/her day shift as an efficient and productive service department ensuring a smooth operation and therefore contribute to maximizing guest satisfaction. 
• Maintains an organized, clean and sanitized heart-of-house Food & Beverage area and provides all outlets and banquets with clean operating equipment based on expected business levels. 
• Focus on energy conservation in the kitchen 
• Assists in controlling procedures for reducing breakage and loss of equipment. 
• Ensures that par stock of chemicals is always correct and sufficient and chemicals are used accordingly. 
• Is responsible for inventory of china, glasses, silverware and hollowware from the outlets and main storage. 
• Develops a cleaning schedule during day shift for the kitchen, pastry, garden manger, banquets, colleague restaurant, coolers etc. 
• Adheres at all times to the Company Policies & Procedures and Fire Life Health Safety & Security and HACCP Standards. 
• Identifies opportunities for reducing costs without affecting the level of service or product received by our guests. 
• Uses the Colleague Handbook in understanding the consistent way of Communicating Rules & Regulation to our Team.