Media executive

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.
• Ensures 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.
• Ensures all kitchen colleagues are aware of standards and expectations.
• Liaises daily with Outlet Chefs to keep open lines of communication regarding guest feedback.
• Completes daily checks of all mis-en-place to ensure freshness and quality standards.
• Maintains the proper rotation of product in all chillers to minimize wastage/spoilage.
• Has full knowledge of all menu items, daily features, and promotions.
• Ensures the cleanliness and maintenance of all work areas, utensils, and equipment.
• Follows kitchen policies, procedures, and service standards.
• Follows all safety and sanitation policies when handling food.
• Complies with hotel security, fire regulations, and all health and safety and food safety legislation.
• Attends daily and monthly meetings with the sous chef and other meetings as requested by the executive chef.
• Maintains good employee relations and motivates colleagues.
• Keeps the section clean and tidy.
• Makes sure night is covered and passes all information to the next shift.
• Follows HACCP controls.
• Reports for duty punctually always wearing the correct uniform and name tag.
• Projects always a positive and motivated attitude and exercises self-control.
• Always maintains a high standard of personal appearance and hygiene.
• Ensures that the place of work and surrounding area are kept clean and organized.
• Maintains a good rapport and working relationship with staff in the place of work and all other departments.
• Attends and contributes to all departmental and hotel training staff meetings as scheduled and other related activities.
• Undertakes all training provided by senior chefs in good faith and diligence; as well as records such training for future reference and improvement.
• Supports the departmental training function in the department assigned.
• Always provides a courteous and professional service.
• Ensures a high standard of communication within his department and with other departments of both hotels.
• Participates 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

• Supports the departmental training function in the department assigned.
• Always provides a courteous and professional service.
• Ensures a high standard of communication within his department and with other departments of both hotels.
• Participates 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).

Key Skills

Cooking & Recipes, Cooking and Baking, Chef

Employment Type: Part-time

Department / Functional Area: Hospitality