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JOB DESCRIPTION
JOB TITLE : Leading Cook
DIVISION : Food & Beverage
DEPARTMENT : Food & Beverage (Kitchen)
REPORTS TO : Executive Chef, Sous Chef and Junior Sous Chef
GENERAL MISSION
- To provide food services to all guests, internal and external, in a manner that is professional, efficient yet friendly and second to none.
- Reports directly to the Sous Chef and provides functional assistance as assigned at the section.
- Prepares all raw cooking materials and all mis-en-place as required.
- Contributes to guest satisfaction by:
- Preparing "hot" and/or "cold" dishes in line with the supervisor's instructions
- Helping deliver dishes
- Respecting the food health and safety standards and procedures
- Participating in the effective management of raw materials
RESPONSIBILITIES AND MEANS
- Prepares all raw cooking materials and other required products.
- Prepares thorough miss-en-place as featured for the menu.
- Prepares orders according to the recipe and ensures that portioning is correct.
- Stores all raw food materials according to the standards.
- Works closely with the Chef de Partie.
- Ensures that all hygiene standards are observed when preparing the food materials.
- To follow and enforce all Hotel’s rules and regulations at all times.
- Ensure that the department’s rules and regulations are observed at all times.
- Maintain personal grooming and hygiene standards.
- Provides functional assistance and direction to the kitchen daily operations.
- Produce high level of food quality to satisfy the needs of guests.
- Ensure that all standard recipes are followed in the preparation process.
- Be aware of the Safety policy of the section.
- Be stationed at the buffet station at times of the buffet period if required.
- May be assigned to any other kitchen if required.
- Cleans and maintains work areas, cold rooms and all equipments.
- Strive to implement the Accor Vision and demonstrate active use of the Accor Values.
TECHNICAL RESPONSIBILITIES
- Be able to handle Kitchen appliances and equipment safely and effectively.
- To know the characteristics of the restaurant guests.
- Be able to use the reheating equipment (Hob, Microwave oven, oven...).
- To keep informed of the restaurant activity (Ask about the different types of guest (seminars, groups, individuals, etc.).
- To set up according to activity levels.
- To apply the preparation methods outlined in the specification sheet.
- Is able to make every dish on the menu in your section.
- To maximise potential of variety within your menu concept.
- Is capable of closing up the kitchen.
- To know how to use the kitchen’s cooking equipment properly.
- To know how to use the dishwasher.
- Ensure to apply the stocking procedures.
- To check and receive merchandise in accordance with Food Hygiene Regulations standards.
- To participate in the selective waste sorting programme.
- To know and apply food hygiene regulations.
HUMAN RESOURCE RESPONSIBILITIES
- To be courteous and professional when contacting outside companies and suppliers and to maintain good working relationships with all colleagues throughout the Hotel.
- To have a complete understanding of the Hotel Employee Handbook and to adhere to the
regulations contained therein.
- Be understanding, supportive, encouraging and helpful to all.
- To assist and carry out other duties as required and directed.
- To inform supervisor when late or unable to come to work.
- To ensure that personal presentation is immaculate at all times and your uniform or work clothes are in line with relevant Hotel uniform and clothing standards.
HEALTH AND SAFETY
- Use safe manual handling techniques, practice safe work habits, wear protective clothing provided where necessary and take a consultative role in assisting and maintaining a clean, tidy work area and a healthy and safe working environment.
- Maintain procedures to minimise our impact on the environment and prevent pollution.
- Report any health or safety hazards, faults, repairs, cleaning needs and accidents to your Supervisor or the Duty Manager and record on the appropriate Accident Report form immediately following accident.
- Ensure all equipment is kept in good working order and used only for the purpose for which it was intended. Report all broken or damaged departmental equipment to your Supervisor and record on appropriate maintenance report form.
- Contribute to cost control through energy conservation, correct storage of all materials and use of equipment per operating standards and manufacturer’s specifications.
- Be fully conversant with departmental fire and evacuation procedures.
DIRECT LIAISONS
- The Leading Cook is responsible to the Executive Chef, Sous Chef and Junior Sous Chef.
REPLACEMENT & TEMPORARY MISSION
- To attend to any other job requirement as requested by the Executive Chef, Sous Chef and Chef de Partie for the efficient functioning of the Department and to respond to changes in Departmental functions as dictated by the Industry, Company, or the Hotel.
- To be ready and responsible to perform any other duties as designated or required by Management from time to time.
ISO 9001 & ISO 14001
- Ensures that the workplace remains clean and tidy;
- Knows and applies the hotel's security regulations (in case of fire etc);
- Ensures the safety of the people and property within the hotel;
- Applies the ISO 9001 quality certification requirements that impact your role and
- Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting
waste etc) and meets Ibis' ISO 14001 environmental commitments as applicable to the role, if the
hotel is involved in the programme.