Pastry cook
ESSENTIAL FUNCTIONS AND BASIC DUTIES :
Works as a member of the restaurant
manner. Assists others whenever needed. Follows management instruction.
Sets an example for others, being on time and following attendance,
uniform procedures and adheres to kitchen schedule
Follows all internal and Nevada regulations
such as Food & safety / HACCP / Beverage
Filling out and maintains mise en place list
on daily base
Able to complete mise en place list in the
time allotted, making sure all of the station is ready for each service
Recipe knowledge and section setup for entire
kitchen up to date
Responsible for all areas of an entire
station to include recipe books up to date, MEP list completed, cleanliness,
deep clean, family meals etc.
Prepares all food products according to the
prescribed methods
Ensures all items on station are properly
stored, labeled and dated
Responsible for setting up own station and
help others if needed
Responsible for time management, efficiency
and station organization
- Understands and supports the flow of service
- Maintains the Company standards of high level
of food quality
Responsible
for checking quality of received products and correct storage
Maintains a clean and safe
kitchen environment
Controlling
wastage
- Reports to kitchen management
- In charge of filling out kitchen forms
such as Prep list on daily basis and inventory once a week
- Maintains all equipment and utensils.
- Supporting rotation procedures and helping new cooks to learn
and understand new sections
Time
labels always up to date
Receptionist
POSITION
PURPOSE :
receptionists during service and follow through with any tasks given to enhance
the guests experience.
ESSENTIAL
FUNCTIONS AND BASIC DUTIES :
Provide friendly, courteous and efficient service to
all guests with
making eye contact, smiling and maintaining proper posture.
Works as a member of the restaurant
team. Interacts with service crew
in a positive manner. Assists
others whenever needed.
Interacts with people beyond giving and
receiving instructions, particularly in resolving Guest complaints.
Anticipate and service the guest’s needs
before requests are made.
Follow proper time and attendance and
uniform procedures.
- Maintain menu cleanliness.
- Be consistent with status checks and
updating out times.