Role & responsibilities Establish and/or implement operating procedures and standards Plan and coordinate the activities of housekeeping supervisors and their crew Coordinate inspection or inspect assigned areas to ensure standards are met Apply human resource management skills, such as hiring, training, scheduling and evaluating performance Complete financial management tasks, such as setting and adhering to a budget Handle administrative tasks Perks and benefits Duty Meal+Leave
Role & responsibilities He/She will responsible for arranging all Food and Beverage Needs for Students, Teachers, Admin, Support staff and visitors. Ordering and stocking supplies with Coordination with purchase manager for Service. Meeting guests and ensuring that all needs are met, delegating supervisors and steward, insuring all food and beverage area cleaned and sanitized before 20 min of each meal circle. on time pickup of all food before 20 min of each meal circle with coordination of Chef Manage /Head Chef. Duel responsibility with chef manage/head chef of Handing students /parents /admin /teachers and support staff Query. Documentation of HACCP form and format related to buffet service.
Role & responsibilities He/She will responsible for arranging all Food and Beverage Needs for Students, Teachers, Admin, Support staff and visitors. Ordering and stocking supplies with Coordination with purchase manager for Service. Meeting guests and ensuring that all needs are met, delegating supervisors and steward, insuring all food and beverage area cleaned and sanitized before 20 min of each meal circle. on time pickup of all food before 20 min of each meal circle with coordination of Chef Manage /Head Chef. Duel responsibility with chef manage/head chef of Handing students /parents /admin /teachers and support staff Query. Documentation of HACCP form and format related to buffet service.
Job Responsibility:- Chef De Partie prepares dishes in conjunction with the Head Chef/Chef Manager and is responsible for ensuring that standards are maintained for his/her section. It is a vital part of the position to keep food quality for both Students and staffs to the best standard. It is also vital to keep the staff moral high and so have a good working atmosphere, productivity and confidence level will rise with a highly motivated team. He/she is responsible for his/her professional appearance and will be expected display themselves to grooming standards and wearing a full, clean uniform. Make all food ready before 20 min. of each meal cycle. Maintain HACCP procedure, Cleaning and sanitization of respective area.