for a leading catering company provide catering services
for Oilfields, rigs , onshore , collages, offices etc.
Job Overview:
Plan, Prep, Set up and provide quality services in all areas
of food production for menu items and specials in the
designated outlets in accordance with standards and
plating guide specifications. Maintain organization,
cleanliness and sanitation of work areas and equipment.
Essential Job Functions:
Maintain complete knowledge and comply with all
departmental policies / services procedures/
standards.
Maintain complete knowledge of correct
maintenance and use of equipment.
Anticipate guest`s needs, respond promptly and
acknowledge all guests.
Maintain positive guest relations at all times
Be familiar with all hotel services / features and
local attractions / activities to respond to guest
inquiries accurately
Resolve guests` complaints, ensuring guest
satisfaction.
Monitor and maintain cleanliness, sanitation and
organization of assigned work areas.
Maintain and strictly abide by state sanitation
Health regulations and Hotel Requirements
Meet with Head Cook/ Sous Chef to review
assignments.
Opening shifts – Turn on specified equipment (i.e.
, ovens, deep fryers ) , fill steam table and unlock
secured areas ( i.e. reach- ins, walk ins ) , secure
keys
Start prep work on items needed for the
particular menu of the day
Organize all of the various prep items needed
from different areas to ensure that all items are in
place and ready for service.
Continue prep work after the meal period for the
next meal service
Prepare all menu items following recipes and
yield guide.
Inform the Sous Chef of any shortages before the
item runs out.
Inform Head Cook of any excess items that can be
used in daily specials
