Rio Tinto Structural Remediation Integrity Project

• Co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to employees under my supervision.• Check all set-ups for Restaurant and Banquet function. Responsible for the correct timing during service and to ensure that food served is always of the highest standards.• To constantly check the quality of food prepared with regard to taste and temperature.• To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards.• To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage.• To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers.• Ensures smooth and effective communication among the kitchens and with other departments.• To constantly be alert on freshness, presentations and temperature of food served.• Ensure food portioning, serving, requisitions / receiving from stores are properly controlled.• To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with engineering on work order forms. Misuse of equipment should be reported and disciplinary action should be taken.• Ensures all staff follows the hygiene and sanitation procedures when handling food / equipment / utensils.• Ensure that all kitchen and stewarding employees adhere to the hotel grooming standards.• Report to the Executive Chef/Head Chef on all staff and operation matters.• Monitor staff and ensure punctuality at work.• Report all complains to the Executive Chef / Head Chef.• Conduct Training classes for staff to develop their skills / new menu items.• Guide the employee orientation for new hires.• Ensure staffs are aware of hotel rules and regulations.• To provide the necessary assistance / support to staff and Executive Chef / Head Chef to achieve their goals.

Pasta Cook