Maintain a hygienic kitchen according to HACCP.
Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.
Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information.
Establishes and maintains effective employee working relationships.
Attends and participates in daily briefings and other meetings as scheduled.
Understand dietary requirements and offer appropriate suggestions.
Take personal responsibility for the service experience of all guests in your designated area.
Adjust service to suit guests’ requests, personalise to meet needs.
Be able to make suggestions on the menu that might suit guests of different nationalities.
By knowing menu items of all other outlets to recommend guests to other outlets.