Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand.
Maybe asked to carry out some food preparation in the dining room in front of guests, depending on events or how the F&B offer is organized.
Ensures that dishes are well presented, of a high standard and at the right temperature.
Delivers dishes in good time to suit guests' wishes.
Ensures safe and correct the equipment, tools and machinery.
Be sure that the standards of uniform grooming and hygiene are maintained.
learn and maintain the equipment and premises.
Has a good working relationship with the other hotel departments.
Ensures that hygiene checks are carried out by an external laboratory in order to assess the results of his/her actions, and implements any corrective actions as necessary.