![]() Always strive to exceed our guests’ expectations. ![]() All internal and external guests must be treated in a manner to ensure complete satisfaction.Able to interact with internal and external guests in a friendly/fast manner.Maintaining interpersonal working relationship among all personnel.Abilities demonstrated in handling the banquets and food outlet effectiveness.Prepare written food requisition for supplies and food items for production in the work station – inventory.Be able to create compound sauces and derivatives of the mother sauces including the knowledge of Beurre Blancs.Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest.To encourage and abide by all health codes and hand washing guidelines.Adheres to control procedure for food costs and quality.Actively participates with staff to cook, prepare, dish-up and assemble all outlets food.Ability to read, write, speak and understand Basic English in order to read recipes and communicate with other team members. ![]()
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