Kitchen woker

Perform all types of decoration as instructed by Executive Sous-Chef and Executive chef in a professional way to ensure quality and consistency, and is fully responsible for his assigned section.

Is in charge to be sure all coffee break, buffet and catering is decorated as the standard.

Responsibilities And Means

• Supply enough mise-en-place and ensure smooth operation.
• Assist Sous Chef to run his section efficiently and bring new ideas.
• Storage of all decoration, materials and show pieces properly to not damage them.
  

Administrative Responsibilities

• Prepare requisition for materials and tools to produce decorations.
• Ensure that production is done to the standard approved by the Hotel.
  

Technical Responsibilities

• Operate all utensils and machinery in his assigned section.
• Train subordinates continuously in order to upgrade quality and production in a professional way.
• Responsible for the wastage and try to minimize the spoilage.
  

Commercial Responsibilities

• Delegates work to his subordinates in order to run uninterrupted.
• Check preparation and work done to ensure quality.
  

Human Responsibilities

• Establishes and maintains good relationships in his section.
• Follows hotel policies at all times.