1. Maintains under the guidance of the Executive Chef and Food & Beverage Management statues, posters, carvings and decorations.
2. Creates and supplies show pieces from butter, chocolate, ice, vegetable and Styrofoam.
3. Coordinates activities of Kitchen to ensure and provide the highest quality of display of vegetables, bread and buffet garnish.
4. Creates Buffet Plan for Theme Nights, Banquets and Buffets Garnish.
5. Follow the established procedures and performs special duties as may be assigned by Supervisor.
6. Coordinates with the Executive Chef and order raw materials.
7. Organizes storage of show pieces and equipment as per Health and Safety regulations.
8. Complies with Coral International Al-Khobar Hygiene and Sanitation Standard.
9. Maintains a high standard of personal hygiene and grooming at all times.
10. Adheres at all times to all Company, Hotel and Statutory Rules and Regulation and Policies.
11. Ensures that your designated uniform is worn, well pressed and in a good state of repair and to ensure that you wear a name tag at all times.
12. Demonstrates a working knowledge of fire prevention and to follow the hotel evacuation plan on hearing the alarm.
13. Be security conscious with respect to the guest, staff and hotel property / welfare and to report suspicious circumstances to your Supervisor.
14. Maintains your department area in safe, hygienic and presentable state at all times and to report any damage to furniture, fittings and equipment to your Supervisor.
15. Cooperates and communicate with your colleagues, Supervisors and Management to ensure effective departmental team work and high morale.
16. Attends any Meetings, Training Session or Courses that may be beneficial to you and your department on request from your Supervisor / Manager.
17. Follows all procedure set up for the protection of the environment within the hotel and grounds.
18. Familiarizes yourself with the following procedures:
a. Hotel fire procedures
b. Crisis Management system
c. First Aid procedures
d. Hotel security procedures
e. Health & safety policy & procedures
f. Hotel product knowledge
g. Hotel standard manuals
h. Hotel environmental procedures.
19. Performs related duties and special projects as assigned.