·Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand.
·May be 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.
·Depending on the hotel, may be asked to receive deliveries, check and store merchandise.
·Organizes his/her work and timing to suit fluctuations in guest numbers and special events.
·Behaves and acts (as a manager) in an exemplary fashion, embodying the brand mindset .
·Carries out and coordinates the organization, preparation, production, presentation and assures the high standard of culinary services offered to guests.
·Makes suggestions for improvement.
·Manages all kitchen personnel and adapts management practices to the brand culture, working methods, communications, recruitment etc .
·Helps subordinate develop their skills to the best of their ability and provides support for career development.
·Is responsible for food hygiene, safety and quality in the hotel.