Canteen Cook

Financial returns:

• Be responsible for saving hotel asset/ energy/ water/ chemical and propose the saving ideas to management

• Understanding departments and hotel’s product, and upsell to the guest, or recommend hotel products to the guest.

• Report Lost and Found immediately to Security

• Be responsible in keeping our property safe and secure.

• Preserve ingredients and food in good conditions in order to keep cost in line.

People:

• Perform/ behave as per IHG Winning Ways to other colleagues (within your department and toward other departments)

• Train and help colleagues on the jobs

• Follow up with the assignment from Supervisor.

• Participate all training assigned by supervisor including English training and job skills training

• Provide direction to casual staff and Stewards

• Establish and maintain effective employee working relationships

• Attend to all briefings

Guest experience:

• Perform Services behaviours in daily operation basic towards the guests

• Share guest feedback to the supervisor

• Handle guest’s requests, or escalate to higher levels and/or relate departments when need it, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.

• Drive buggy safely after being certified and be responsible for protecting this asset in good conditions

• Communicates politely and display courtesy to guests and internal customers

• Provides a courteous and professional service at all times.

• Maintains positive guest and colleague interactions with good working relationships.

Responsible business:

• Be responsible in keeping our property safe and secure

• Be responsible in protecting the environment such as the trees, the sea, and the special species

• Understand IHG Brand Standard related to your department

• Recommended changes to these standards

• Co-ordinate special projects as required, such as…

• Rotate the roles (cross training) within department when required

• Perform any other duties which may be assigned by the management from time to time.

• Prepare kitchen equipment for use

• Assemble and prepare ingredients for menu items

• Prepare simple food items

• Prepare food for service

• Portion and plate food

• Assist with checking and receiving goods

• Store goods

• Maintain storage areas

• Clean and store equipment

• Clean premises

• Handle waste and linen

• Maintain a hygienic kitchen

• Clean kitchen and equipment

• Maintain high standards of personal hygiene

• Carve various cooked meats.

• Assist in quality control of items.

• Set up buffet presentations.

• Ensure high standards of personal presentation and grooming.

• Respond to changes in the Food and Beverage function as dictated by the industry, company and hotel.

• Read the hotel's Employee Handbook and has an understanding of and adheres to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health and safety.

• Attend training sessions and meetings as and when required.