مساعد شيف حلويات

Essential Duties and Responsibilities

Guest Satisfaction

• Provides a courteous and professional service at all times.
• Ensures that associates also provide excellent service to internal customers in other departments as appropriate.
• Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• Maintains positive guest and colleague interactions with good working relationships.

Operations

• Organises and sets up the assigned section of the Food and Beverage kitchen as efficiently as possible to increase speed and maximise productivity.
• Ensures that all dishes from that section are prepared consistently and according to standard recipes.
• Assists the Sous Chef and Executive Pastry Chef in ensuring that all culinary standards in that section comply with company and hotel policies and procedures and minimum standards.
• Monitors food and operating costs and controls these by reducing waste.
• Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function.
• Works in any sections of kitchen when necessary or as requested by the Sous Chef
• Ensures the food safety and food hygiene standards for kitchen are being met.
• Ensures Grooming standards are followed.
• Is familiar with all sections of the kitchen to facilitate the flexible use of associates.
• Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.