KEY RESPONSIBILITIES

·        Set up preparation area (includes utensils, pots and pans, cutting boards and knives). As defined by the outlet or section in charge.

·        Performs duties as required by section in charge.

·        Must keep work area clean at all times and make sure correct use of equipment chillers and freezers.

·        Helps the set up of daily buffet as per standards.

·        Collects dry store, fruits, vegetables, dairy, raw meat and fish/Sea food requisitioned by the outlet or section in charge.

·        Participates in the daily mise en place delegated by the outlet or section in charge.

·        Must be willing to learn and attend any training scheduled by department head for the benefit of the employee and organization

·        Prompt work pattern and must remain flexible at all times

·        Must be willing to  be rotated in carious kitchen sections as required

CosT CONTROL AND PROFITABILITY

·        Deals with spoilage, breakage and accident efficiently in accordance to the required standard.

·        Abides by the instructions given by Superiors.

LAWS, REGULATIONS & POLICIES

·         Ensures compliance with business operations laws

·         Ensures compliance with hospitality operations laws

·         Ensures compliance to all applicable laws, and corporate standards and guidelines

ASSOCIATE RELATIONS

·         Fosters and develops effective associate relations throughout the hotel

HEALTH & SAFETY

·         Ensures that all potential and real hazards are reduced immediately

·         Fully understands the hotel’s fire, emergency and bomb procedures

·         Ensures that emergency procedures are practiced  to provide for the security and safety of guests and associates

·         Anticipates possible and probable hazards and conditions and corrects them or take action to prevent them from happening

·         Ensures that the highest standards of personal hygiene, dress, uniforms and appearance

MISCELLANEOUS

·         Attends meetings and trainings required by the Department Head or Hotel Management.

·         Attends meetings and training as required.

·         Continuously seeks to endeavor and improve the hotel’s efficient operation and knowledge of own job function.

·         Ensures all requests and correspondence (e.g. from Department Head) are dealt with in a timely and accurate manner.

·         Attends any property meetings that are relevant to the position.

·         Is knowledgeable about corporate loyalty / Incentive Programmes.

·         Assists colleagues to perform similar or related jobs when necessary.

·         Ensures guest satisfaction by attending to their requests and inquiries courteously and efficiently.

·         Accepts flexible work schedule necessary for uninterrupted service to hotel guests and the hotel’s stakeholders.

·         Maintains own working area, materials and company property clean, tidy and in good shape.

·         Embraces the core values of Wyndham Hotels and is seen as a brand ambassador of WHG

·         Is well updated on, and possesses solid knowledge of the following:

§  Hotel fire, bomb and emergency procedures

§  Hotel health and safety policies and procedures

§  Wyndham Hotels standards of operation and departmental procedures

§  Current licensing relating to own responsibility, and to the hotel

§  Accepted methods of payment by the hotel

§  Corporate clients generating high business volume

SKILLS & COMPETENCIES

·         Understanding the Job

·         Taking Responsibility

·         Recognizing Differences

·         Customer Focus

·         Adaptability

·         Teamwork