At home in the world’s most inspiring locations, hand-picked for exceptional beauty and unique cultural charm, One&Only Resorts and Private Homes are havens of outstanding style and service that place you in the heart of every fascinating environment. With incredible tailored experiences across beach, nature, and urban locations, and spectacular spaces to ...
Ensure all utensils and equipment of kitchen is clean all the time. Ensure back area need and tidy. Ensure all subordinates are continuously trained and maintained excellent work flows
Key Duties and Responsibilities
Responsible for continuous necessary supply, maintenance and upkeep of food and beverage service and kitchen equipment in order to ensure smooth operation
Responsible for day to day organization of work of the hygiene team
He / She is responsible to assist in the Stewarding Department by enforcing the highest possible cleanliness and hygiene standards in all food processing facilities, as well as the operating equipment. Main responsibilities include dish room operations, night cleaning, back area cleaning and equipment's maintenance, banquet plating and food running.
Supervise the sanitation, cleanliness, hygiene as well as the quality level of product and services.
Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed.
Direct and assist Stewards in order to make clean up more efficient.
Ensure water temperature, and chemical levels are appropriate for cleaning and documented.
Assist with Banquet plate-ups and buffet by transporting and ensuring adequate stock.
Assist Chefs and kitchen staff with various tasks as needed.
Check more specifically the proper use of chemicals and washing accessories.
Work with all departments to ensure items that are required for service are available when needed.
Take all necessary actions to reduce the loss of silverware / flatware.
Take all necessary actions to reduce breakage of China and Glassware.
Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.
Enforces proper cleaning routines for service ware, equipment, floors, etc.
Enforces proper use and cleaning of all dish room machinery.
Responsible for day-to-day organization of the kitchen and food service back of the house
areas to ensure hotel standards are met with respect to cleanliness and hygiene
Constantly monitors hygiene levels of all areas and takes appropriate action
To carry out any additional tasks those are assigned to him/her on time
Should maintain awareness of food cost; ensure minimum spoilage and wastage at all times.
To take full responsibility for the section in the absence of Assistant BOH Manager
To be aware of all the house rules and to not only obey them, but to also assist in enforcing
them on colleagues. To always conduct oneself in such a manner so as to encourage all fellow employees to do likewise
To keep immediate supervisor promptly and fully informed of all problems or unusual matters of significance
To perform all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position
To maintain a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate
Attends behavioral and technical training in own and related work areas to enhance skills and develop multifunctional
Shares his/her skills and knowledge with all the employees
Co-ordinates functions and activities with the other Food and Beverage sections
Co-ordinates with rooms division amenities, special requests from the guests and ensures smooth operations
Co-ordinates with materials to ensure product availability and quality
Attends and participates in team events.
Participates in required training related to the job
To effective communicate and maintain a favorable working relationship with colleges at all levels
Assure professional attitude towards guest and colleges at all times
To be conscious and responsible regarding energy and water conservation
Reports incidents of breakages, equipment repair and maintenance to Department Head
Maintains highest levels of personal hygiene at all times
To ensure that company and statutory hygiene standards are maintained in all work areas.
To be fully aware about all health and safety, fire and emergency procedures
Responsible to report any potential hazardous situations within the work place.
Must demonstrate excellent attendance and Punctuality
Maintains a high standard of appearance and grooming at all times, as per One&Only standard
Apply and adhere to rules and regulations as per employee handbook, departmental and resort policies and procedures, including those for the emergency situations
Develop and maintain an understanding of the overall organization’s mission, vision and values
Practices proper telephone etiquette with colleagues and resort’s guests
Skills, Experience & Educational Requirements
Work experience for minimum of 3 years in similar position for a resort/hotel
High school Diploma
Certified Food Safety
Clear understanding of HACCP
Computer skills
Understanding and implementation of FSMS
Be able to get all outlets ready for Hygiene Audits
20 Initiatives to Boost Employee EngagementAre you struggling with improving employee engagement at work? This article covers everything from better communication to building a strong workplace culture.
30 Common Interview Mistakes to AvoidThis piece examines 30 of the most common mistakes applicants make at interviews, so you know how to better avoid them.
Gmail
Yahoomail