Communication is polite and displays courtesy to guests and internal customers. Familiarity with property safety, first aid, and fire and emergency procedures is displayed and equipment is operated safely and sensibly.
Awareness of OH&S policies and procedures is demonstrated, and it is ensured that all procedures are conducted safely and within OH&S guidelines.
HACCP is implemented and practiced.
Pick up goods ordered from the store or other kitchens
Acceptance and storage of food deliveries
Ensure any stock is rotated regularly
To assist the junior chefs to carry out daily and weekly procedures including temperature checks, food labeling/dating and storage, and ensuring records of such are up to date
Minimize wastage/spoilage
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
Actively participates in hygiene and HACCP programs
Any other duties, which may be assigned to you from time to time, as directed by your supervisor or manager
Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel
Inspire guests with an attitude of personal attention to their requests
A commitment to a sense of urgency, immediacy, and total responsiveness
Intuitively anticipate guests' needs and address them in a refreshingly unique manner
Proactively find opportunities for innovative service delivery
Demonstrate commitment to uncompromising standards of excellence
Approach each guest in a confident and welcoming manner
Work as a team with all other departments in their effort to delight the guests
Demonstrate a willingness to go the extra mile to exceed guests' expectations
Always show respect for guests’ security and privacy
Take personal responsibility for meeting guests' needs
Communicate effectively to always ensure service excellence
Skills & Qualifications:
Culinary experience within a luxury hotel is required, resort experience will be preferred
Postgraduate and/or Hotel Management School, Apprenticeship with the diploma is an advantage
Must have basic knowledge of kitchen operation, full knowledge of sanitation requirements in handling food
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