Use appropriately all equipment, tools and machines.
Focus on constant improvement of training manuals and SOPs.
Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
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Ensures that the surrounding landscape and plants (potted or not) are well maintained by Gardeners.
Read and update the logbook on job that need to be followed up.
Inspects public restrooms, lobby, hotel’s surrounding, all functions rooms, all Food and Beverage outlets, offices and back of the house and those areas are maintained to the highest standard of cleanliness.
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