To assist delivering a menu that is suitable for the requirements of the operation/Specific guest dietary needs while maintaining the standards of cleanliness and service set out by the Head Chef/Hospitality Manager.
To be flexible and approachable in all working conditions to ensure a smooth operation between departments and meeting the needs of the operation.
To ensure a safe working environment at all times, in line with OHS and H&S guidelines.
To be customer service orientated at all times and to display a willingness to encourage direct feedback from our guests.
Constantly revise and implement variations and changes to working systems and to provide ideas for delivery to suit changes in guests throughout the season.
To monitor and record any wastage or breakages in line with company procedures.
To develop positive working relationships within all the teams of the operation.
Demonstrate an excellent overall knowledge of Neilson products and pro-actively cross sell our holidays to all Neilson guests.
To ensure that all procedures put in place to prevent the loss of stocks/revenue are adhered to.
To carry out other duties that help with the smooth running of overseas operations as directed by the line manager in resort.