Senior Wet Utilities Engineer

Ensures the smooth running of the section and sees that all areas of the section maintain the high standards of the hotel.

Key Duties And Responsibilities

• Consistently offer professional, friendly, and proactive guest service while supporting colleagues.
• Ensure consistency in preparing all food items for a la carte and buffet menus according to hotel recipes and standards.
• Actively share ideas, opinions, and suggestions in daily shift briefings.
• Ensure all kitchen colleagues are aware of standards and expectations.
• Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback.
• Complete daily checks of all mis-en-place to ensure freshness and quality standards.
• Maintain the proper rotation of product in all chillers to minimize wastage/spoilage.
• Have full knowledge of all menu items, daily features, and promotions.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Follow kitchen policies, procedures, and service standards.
• Follow all safety and sanitation policies when handling food.
• Comply with hotel security, fire regulations, and all health and safety and food safety legislation.
• Attend daily and monthly meetings with the sous chef and other meetings as requested by the executive chef.
• Maintain good employee relations and motivate colleagues.
• Keep the section clean and tidy.
• Make sure night is covered and pass all information to the next shift.
• Follow HACCP controls.
• Report for duty punctually, always wearing the correct uniform and name tag.
• Project a positive and motivated attitude and exercise self-control.
• Always maintain a high standard of personal appearance and hygiene.
• Ensure that the place of work and surrounding area are kept clean and organized.
• Maintain a good rapport and working relationship with staff in the place of work and all other departments.
• Attend and contribute to all departmental and hotel training staff meetings as scheduled and other related activities.
• Undertake all training provided by senior chefs in good faith and diligence; as well as record such trainings for your future reference and improvement.
• Support the departmental training function in the department assigned.
• Always provide courteous and professional service.
• Ensure a high standard of communication within his department and with other departments of both hotels.
• Participate in providing and receiving constructive criticism concerning the department and the hotel as a whole, to improve efficiency, productivity, and guest service.

Desired Candidate Profile

• Support the departmental training function in the department assigned.
• Always provide courteous and professional service.
• Ensure a high standard of communication within his department and with other departments of both hotels.
• Participate in providing and receiving constructive criticism concerning the department and the hotel as a whole, to improve efficiency, productivity, and guest service.

Experience & Educational Requirements

• 2-3 years in a similar role in a five-star hotel.
• Basic Food Hygiene Certificate.
• Hospitality School Certificate.
• Computer literate in Microsoft Windows applications an asset.
• Positive attitude.
• Good communication skills.
• Ability to work under pressure.
• Ability to work on own or in teams.
• Ability to make decisions.
• Ability to administer disciplinary action.
• Good product knowledge.
• Ability to produce checklists.
• HACCP control knowledge.
• Drive for results.
• Organized and disciplined, dedicated and loyal (essential).