At more than 80 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. As the premier worldwide provider of luxury experiences, we set the standard for rare and special luxury service the world over. We invite you to explore The Ritz-Carlton.
Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor. Wash and disinfect kitchen and store room areas, tables, tools, knives, and equipment. Receive deliveries, store perishables properly, and rotate stock. Ensure clean wares are stored in appropriate areas. Perform other reasonable job duties as requested by Supervisors.
•At least six years of related work experience.
•At least two years of related management experience.
Education or Certification
CORE WORK ACTIVITIES
Safety and Security
•Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
•To have a complete understanding of, and adhere to the company s policy on Safety Procedures and Practices.
Policies and Procedures
•Protect the privacy and security of guests and coworkers.
•Assist other employees to ensure proper coverage and prompt guest service.
•Active treatment and solve the problem of customers, maintain good relationship with customers
•Talk with and listen to other employees to effectively exchange information.
•Interacts with management of other departments within areas of responsibility and develops solid working relationships with them.
•Complete responsibility for the highest level of sanitation and hygiene standards in the hotel. To ensure all food served to guests and employees are free of microbiological, chemical and physical contamination, and all work areas conform to minimum requirements set by local health authorities. Training, development and continuous improvement of all related processes
Working with Others
•Support all chefs and treat them with dignity and respect.
•To be an ambassador of Lateral service for the team
•To assist colleagues, in supporting culinary teams, to enhance team spirit, develop credibility, respect, openness and trust
.•Ability to motivate staff and maintain a cohesive team.
•Healthy body - meet the national food safety and health certificate
Communications and Relations
•To communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation.
•To assist colleagues, in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.
•Ability to maintain good coordination.
Recruitment - Programs and Strategies
•Monitor all hiring and recruitment processes for compliance with all local, state, and federal laws and company policies and standards.
•To choose the right talent plan for the hotel
Hiring - New Employees
•To actively participate in the training, development the kitchen colleagues, according to the monthly training plan
•Participation of all staff to the Food Safety training
•Attends meetings and briefings as instructed by Chefs, Executive Sous Chef, Executive Chef and clearly and concisely disseminates relevant information to related teams, in a timely manner.
•To conduct regular meetings with the culinary colleagues to assist, provide support, build morale and enhance credibility.
•Regular tour of the house with Executive Chef / Chief Steward and Duty Engineer
•Weekly Hygiene Committee to review minutes and outstanding issues
•Dish washing control points
•Weekly checklist for Food Preparation / Storekeeper / Stewarding / Food Production
•Monthly Food Safety Training report
•Monthly Food Lab Test report
•Chemical Supplier Group Audit report
•Sanitation / Disinfection of all critical surfaces and utensils
•Correct concentration for chemical products
•Application of correct chemical for correct use
•Items protected from contamination after disinfection
•Suitable methods are used to make sure that cleaning is effective
•To check the temperature of wash and Rinse all equipment used for cleaning are to be hygienically stored
•Cleaning products are to be safely stored away from food
•Cleaning products must be properly labeled and identified
Industry Type :
Hotels / Hospitality
Functional Area :
Chefs / F&B / Housekeeping / Front Desk