Chef, talented passionate operator

Cooking \r\nReading

Pastry commis at House of Waine \r\n2020 to date\r\nOrganize kitchen operations and prepare and serve a range of dishes, whilst supervising junior members of the Kitchen Brigade.\r\n\r\nKey Responsibilities:\r\nPrepare in advance food, beverage, material and equipment needed for the service.\r\nCook and serve dishes according to the restaurant\'s menu.\r\nProvide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.\r\nClean and re-set their working area.\r\nIn absence of Manager, conduct shift briefings to ensure hotel activities and operational requirements are known.\r\nWork with Superior and People Services Manager to ensure the departmental performance of staff is productive.\r\nConduct on the job training in accordance with the departmental standards and procedures and maintain a record of progress for each staff member.\r\n\r\nProvide input for probation and formal performance appraisal discussions in line with company guideline.\r\nEnsure new staff attends Corporate Orientation within first month of hire and departmental orientation is completed within first two weeks.\r\n\r\nCoach, counsel and discipline staff in breach of hotel policies and departmental procedures, providing constructive feedback to enhance performance.\r\n\r\nWork with superior in the preparation and management of the department\'s budget and be aware of financial targets.\r\nRecycle where-ever possible and enforce cost saving measures to staff.\r\nLog security incidents and accidents in accordance with hotel requirements.\r\nCommunicate to their superior any difficulties, guest or internal customer comment on and other relevant information.\r\nAdditional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.