General Responsibilities:
Ø Assist with mise-en-place for his/her assigned station/section.
Ø Ensure has acknowledged handovers from previous shifts.
Ø Maintains the orderliness and cleanliness of the work stations, buffet area, etc.
Ø Follows immaculate grooming standards in line with the restaurant grooming policy.
Ø Should be well versed of the departmental BRISOP (Brand Rosetta Integrated Standard Operating Procedures)
Specific Responsibilities:
Ø Produces food of high quality according to standard recipes.
Ø Assists with the production and presentation of different dishes.
Ø Assist Chef-de-Partie to supervise outlet kitchen operations and discipline of staff.
Ø Perform the duties and assume the responsibility of all production and presentation of kitchen as required by the daily operation includes a la carte, and special promotion.
Ø Operation of the various equipment as provided in the respective working area.
Ø Give subordinates sufficient assistance and guidance to ensure that they can perform in a good environment.
Ø Take responsibility for the cleanliness of the working areas and equipment.
Ø Communicates to his/her superior any difficulties, guest comment and other relevant information.
Ø Establishes and maintains effective employee working relationships.
Ø Attends daily briefings, training, and other meetings as scheduled.
Ø Performs related duties and special projects as assigned.
Ø Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
Ø Log security incidents and accidents following restaurant requirements.
Ø Responsible for maintaining the waste management.
Ø Actively pursuing cost-saving measures without affecting the quality of food.
Ø Follows HACCP standards and maintains personal hygiene.
Ø Responsible for achieving a score of 90% in the RENARD audit for Food Production operations and take necessary action for the shortcomings for standard compliance.
Ø Carry out any reasonable duties as instructed by the Sous Chef.
