1. Participates in, and supervises all Oriental dishes accordance with established Recipe Cards and methods.
2. Participates in, and supervises the preparation of all Oriental Dishes in accordance with established Recipe Cards.
3. Ensures entrees are correctly garnished before being sent to the Restaurants for service.
4. Checks daily function sheets and daily menu to ensure appropriate production levels.
5. Tastes sauces (Arabic / Oriental) to ensure correct taste.
6. Ensures portion control policy / standard plating instructions are adhered to.
7. Ensures that all Oriental Dishes are served in correct manner and waste avoided.
8. Conducts On-The-Job Training as appropriate.
9. Ensures section is kept clean and in orderly fashion.
10. Ensures that all equipment / utensils in the section are correctly handled and maintained.
11. Ensures always have sufficient supplies of food to carry out prompt service to all Outlets including Employee, Royal Guard and Driver Cafeteria.
12. Participates in Menu Planning as appropriate.
13. Establishes and maintains effective employee relations.
14. Ensures Coral International Al-Khobar Hygiene and Sanitation Standards are attained in his section.
15. Coaches employees in his section the “Clear as you Go” method of working.
16. Complies with Hotel Health and Safety Policy.
17. Assist the Exec. Chef in the preparation of menus and participates in the presentation policy in consultation with the F& B Office by taking into consideration the following:
a. Local requirements.
b. Market Needs
c. New trends
d. Recipes
e. Food Costs
f. Availabilities of the F & B products.
18. Keep an up-to-date standard recipe file for all food items to include:
a. Recipe list
b. Sales history
c. Importation items cost
d. Par stocks
e. Production time.
19. Inform on daily basis the Executive Chef of all relevant information in operational and Personal matters, including information which does not require the Executive Chef.
20. Check and monitor the all out-going food order from the Oriental Kitchen and see whether they are properly presented as per the hotel standard.