Source suppliers and negotiate prices to keep food costs low, while maintaining the quality of the menu items.
Taking care of the kitchen’s accounts and creating a work roster.
Maintaining/raising the food’s profit margins for your employer.
Has extensive experience in preparing gluten free dishes / pastries.
Able to speak, read, write, and understand the primary language(s) used in the workplace.
Able to learn and perform all essential job functions accurately and safely.
Knowledge of the menu and beverage list and the ability to communicate clear suggestions to the guests.
Auditory and visual abilities to observe and detect signs of emergency situations.
Regular attendance in conformance with the company’s standards.
Due to the cyclical nature of the industry, Employees may be required to work varying schedules to reflect the business needs of the property.
Upon employment, all Employees are required to fully comply with company’s rules and regulations for the safe and effective operation of the facilities. Employees who violate organisation’s rules and regulations will be subject to disciplinary action that may lead to termination of employment.
Respond quickly and properly in any Restaurant emergency situation.
Maintain an alert and attentive demeanor at all times in addition to remaining calm during periods of heavy business volumes.
The ability to perform other tasks or project as assigned by the Management.
Most work tasks are performed indoors. Temperature is moderated and controlled by facility environmental systems.
Able to stand and exert well-paced mobility for an extended period of time.
Able to lift up to 25lbs. and on a regular and continuing basis.
Able to bend, stoop, kneel, reach, push, pull, twist, walk, crouch, squat and stretch to fulfill tasks.
Manual dexterity required to use and operate all necessary equipment.
Talking, hearing and seeing (vision) occur continuously in the process of communicating with guests, Supervisors and other Employees.