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To supervise the assigned station/section, produce a consistent, high-quality product, and ensure a courteous, professional, efficient, and flexible service in line with The MAINE Standards, Policies & Procedures, in order to maximize guest satisfaction.
Main Duties:Operational:To produce a consistent, high-quality product and deliver a courteous, professional, efficient, and flexible service at all times, following The MAINE Standards of Performance.
To have a full working knowledge and capability to supervise, correct, and demonstrate all duties and tasks in the Pastry and Bakery Kitchen to the established standards. Please note that Master Task Lists are reviewed and updated regularly to reflect changes in trends, guest expectations, and operating philosophies.
To be entirely flexible and able to rotate within different sub-departments of the Kitchen Division or any other department of the restaurant as assigned.
To perform all duties and tasks when rotated or assigned to another department as per the Master Task List for that department.
To be fully conversant with all services and facilities offered by the restaurant.
To perform the opening and closing procedures established for the Pastry and Bakery Kitchen.
To have a thorough understanding and knowledge of all food and beverage items on the menu, with the ability to recommend combinations and upsell alternatives.
To ensure that the place of work and surrounding area are kept clean and organized at all times.
To monitor operating supplies and reduce spoilage and wastage.
To handle guest enquiries in a courteous and efficient manner, and report complaints or issues to supervisors if an immediate solution cannot be found, ensuring proper follow-up with guests.
To understand and strictly adhere to the rules and regulations established in the Employee Handbook and the restaurants policies on fire safety, hygiene, health, and safety.
To report for duty punctually, wearing the correct uniform and name tag at all times.
To maintain a high standard of personal appearance and hygiene at all times.
To maintain a good rapport and professional working relationship with staff in the outlet and all other departments.
To attend and contribute to all staff meetings, departmental and restaurant trainings, and other related activities.
To fully support the Departmental Trainers function in the assigned department.
To undertake any reasonable tasks and secondary duties as assigned by the Head Chef.
To respond to any changes in the Pastry and Bakery Kitchen as required by the restaurant.
To project a positive and motivated attitude at all times and demonstrate self-control.
To have a complete understanding of the Income Audit section in the Operations Manual, including all relevant policies and procedures.
To assist in carrying out quarterly, bi-annual, and annual inventories of operating equipment.
To carry out any other reasonable duties and responsibilities as assigned.
