KEY ROLES & RESPONSIBILITIES

OPERATIONS:

- To prepare all kinds of decorative work for banquet buffets, Food & Beverage restaurants and show pieces including:

Ice carving, Styrofoam, Vegetables, Paper, chocolates, or any other type as per business demand for banquet events and restaurants.

- To constantly be physically involved in all phases of the daily operation requirements.

- To insist on a uniform visual appearance of all decoration prepared. Presentation must be prepared according to the standards.

- To check all food related set-ups for restaurant and banquet functions and decoration must be done as per given theme and required standards.

- Responsible for the correct timing of service and to ensure that ice carving or any other decorations are always of the highest standards and on time.

- To check related stores and refrigerators and be responsible for the proper storing and recycling.

- Insures smooth and effective communication among the kitchens and with other departments.

- To work closely with the Garde manger and pastry chef regarding the decorations as per required standards.

- Attends daily chefs and banquets operational meetings.

- Updates planning for upcoming food promotions for restaurants and banquets.

- To work in any section of the kitchen, when necessary, due to business demand.

- Communicates to his supervisor in all relevant & important matters.

- Takes responsibility and ownership for all events to make sure that the decoration is 100% ok as per the hygiene standards.

- To ensure the smooth running of the section and see that all areas of section maintain, and all decorative work has been completed as per company's standards.