Theo thỏa thuận

OBJECTIVE:

-Acts on issues and concerns in his fields of activity immediately, reports action to Chef de partie/ sous chef
-Contributes that the reputation and image of the food outlet he/she assigned to be retained at all times
MAIN DUTIES:
Assist in all food preparation and help to run the station that he is assigned to efficiently.
RESPONSIBILITIES
Assist supervisor to run the station efficiently.
Obtain requisitioned goods from the storeroom.
TECHNICAL RESPONSIBILITIES
Stock food items neat in shelves and fridges.
Keep the section that he is assigned to in good working order.
Assist in cleansing utensils and equipment.
COMMERCIAL RESPONSIBILITIES
Work accordingly to standard recipes.
HUMAN RESPONSIBILITIES
Keep good rapport with all staff.
Follow hotel rules and regulations at all times.
RELATIONS
Keep good relationships with all staff at all times.
Replace Demi Chef Partie when requested.

Miscellaneous
• Perform any other duties as assigned by superiors
• All ambassadors are required to comply with every reasonable request from their hierarchical supervisor(s) within an amount of time that it takes to comply under normal circumstances.
• All ambassadors may be assigned to other duties in the hotel as and when required by business levels.


GENERAL DUTIES:

Health and Safety
• Ensure that all potential and real Hazards are reported immediately and rectified
• Be fully conversant with all departmental Fire, Emergency and Bomb procedures
• Ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and employees
• Ensure the safety of the persons and the property of all within the premises by fairly applying Hotel Regulations by strict adherence to existing laws, statutes etc.
• Ensure all staff within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others

To be fully conversant with:
• Hotel fire procedures
• Hotel security procedures
• Hotel Health and Safety policy and procedures
• Hotel Facilities and attractions
• Hotel standards of operation and departmental procedures
• Sofitel Keys of Luxury and Appearance guidelines
• Sofitel “BE Magnifique” vision and its corresponding strategies
• Methods of accepted payment of the company
• Short and long term company marketing promotions


NOTE
This document reflects the job content at time of writing and will be subject to periodic change in the light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the job description amended accordingly.

Theo thỏa thuận