Liaise with employees of the Engineering Division to schedule preventive maintenance and repairs
Through hands-on management, closely supervises the Kitchen employees in the performance of their duties and ensures this is in accordance with policies and procedures and applicable laws.
Assists to oversee the punctuality and appearance of all Kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
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· To maintain a good working relationship with all colleagues and other departments.
· To report daily to the Junior Sous Chef, Chef de Cuisine / Sous Chef and/or Chef de Partie and cooperate with other members of the Kitchen Team.
· To prepare daily mise en place, according to work lists or verbal instructions given by the Junior Sous Chef, Chef de Cuisine/SousChef and/or Chef de Partie.
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