JONALD MAGSAYO

AND RESPONSIBELITIES

To monitor stock movement and be responsible for ordering on your section7

To ensure minimum kitchen wastage

To ensure knowledge of the product is maintained and communicate to all relevant personnel

To be responsible for completing your mas in place

To be learn and record skills and recipes from other members of the department

To report any maintenance issues to the Head chef immediately

To comply with all Good wood policies and procedures to ensure that all

To liaise with head chef/sous chef implement new menu/dishes /system where applicable

AND RESPONSIBELITIES

Friendly and proactive guest service while supporting fellow colleagues

To prepare and service all food items for a la carte order buffet menus according to hotel recipes and standards.

To actively share ideas opinions & suggestions in daily shifts briefing.

To maintain proper rotation of product in all chillers to minimize wastage / spoilage

To ensure storeroom requisition are accurate to ensure the cleanliness and maintenance of all work areas utensils and equipment to follow kitchen policies, procedure and service

Assist in the preparation and service of all food items for a ala carte order buffet menus according to hotel recipes and standards

Ensure the cleanliness and maintain of all work areas, utensils, and equipment

Have full knowledge of all menu items daily features and procedure

Follow kitchen policies procedure and service standards.