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AYANA HospitalityLihat lainnya

addressAlamatLabuan, Pandeglang, Banten
KategoriHotel / Restoran

Uraian Tugas

  • Maintain and strictly abide by current sanitation/health regulations and hotel requirements.
  • Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
  • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
  • Meet with Executive Chef/Executive Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
  • Ensure that staff reports to work as scheduled; document any late or absent employees.
  • Coordinate breaks for assigned staff.
  • Prepare and assign production and prep work for all staff to complete, review priorities.
  • Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department’s standards and delegate these tasks.
  • Complete opening duties:
    • Set up workstation with required mice en place, tools, equipment and supplies according to standards.
    • Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies and standards.
    • Check production schedule and pars.
    • Establish priority items for the day.
    • Inform the Executive Sous Chef of any supplies that need to be requisitioned for the day’s tasks.
    • Transport supplies from the storeroom and stock in designated areas.
  • Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies.
  • Start prep work and production of items needed for the day.
  • Prepare all dishes following recipes and yield guides, according to department standards.
  • Inform Executive Sous Chef of any shortages before the item runs out.
  • Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
  • Assist staff wherever required to ensure optimum service to guests
  • Ensure that restaurant Service Staff are informed menu items serve and amount of available for the meal period and functions
  • Minimize waste and maintain controls to attain forecaster food cost.
  • Maintain production charts according to department standards.
  • Inform Executive Sous Chef of any excess items that can be used in daily specials or elsewhere.
  • Communicate any assistance needed during busy periods to the Executive Sous Chef to ensure optimum service to guests.
  • Interact with customers to personalize the menu for events. Keep menus in a file with details, recipes, etc. for future reference.
  • Menu tasting for restaurant.
  • Review Guest feedback periodically.
  • Ensure that defects are addressed and that there are quality improvement processes in place to continuously improve our products and services.
  • Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing at all opportunities.
  • Participate and contributing to the resort sustainability program through education, interaction and suggestion

Requirements

  • Has experience in a similar position at a 5 start resort
  • Good communication and interpersonal Skill
  • Indonesian Nationality only
  • Has Excellent leadership skills
  • Ability to multitask and meet deadlines
  • Has related licenses, certificates and (or) diploma to support candidate's qualification
Refer code: 290362. AYANA Hospitality - Hari sebelumnya - 2023-10-02 19:20

AYANA Hospitality

Labuan, Pandeglang, Banten
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