Dining room administrator

• Preparation of food, cooking, quality control, cutting & HACCP
• Maintain daily mis-en-place (MEP) and prepare ingredients
• Inspect & clean food preparation areas, ensure safe personal hygiene & sanitary food-handling practices, HACCP, labeling & FIFO/FEFO practices, hygienic handling & storage of equipment & utensils
• Ensure the highest standards and consistent quality in the daily preparation
• Be familiar with new products, recipes & preparation techniques
• Have full knowledge of all menu items, daily highlights, and promotions
• Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them
• Promptly report any hazards, unsafe working conditions, or equipment which requires repair or maintenance to the immediate supervisor
  

Other Responsibilities

• Effective communication between colleagues to ensure a secure and friendly working environment
• Establishing and maintaining effective working relationships
• Consistently offer professional, friendly, and proactive guest service while supporting fellow colleagues
• Actively share ideas, opinions & suggestions
• Efficiency in preparations and execution
• Acquire culinary knowledge and skills to grow as a demi chef de partie
• Follow guidelines provided in colleague handbook
• Perform other reasonable duties assigned by the manager