Chef d’Etage

Position Title: Chef d’Etage Department: Restaurant
Reports to: Room service Manager Age: 25-30

 

Skills required:

5-7 years experience in 5 star Luxury environment NO All Inclusive

Good looking, good posture, able to work under pressure, hard worker, able to work with strong standards.

Able to work in a team and motivated.

English language is a must and fluently, additional languages French, German.

Career-oriented, no jumping people, and coming from Luxury Hotel Companies

Providing an efficient, professional service at all time

Main Duties:

  1. Be responsible for assigned dining room operations including: providing table/buffet set‑up; stocking service stands; minor food warming/preparation; order taking and delivery of food/beverages to patrons; clearing and re‑setting tables; check/bill preparation and settlement.
  2. Be responsible for supervision of assigned waitstaff and training new hires in service standards, menu items, MICROS point of sale system, and upselling.
  3. Be responsible for specific conference and banquet functions as assigned.
  4. Cater to specific requests/needs of clients/guests in accordance with established procedures, acting as liaison between customer/kitchen staff.
  5. Be responsible for ensuring accurate/timely input of sales/labor and billing data to MICROS system and credit card processor.
  6. Maintain cleanliness/sanitation of service and kitchen work areas, related wares and equipment, assisting with inventory as required.
  7. Be responsible for developing, updating and maintaining service sections of operating manuals.
  8. May perform host/hostess function if needed.
  9. Perform other related duties as assigned.

 

Grooming:

All employees must maintain a neat, clean and well-groomed appearance and must always be in clean uniform as for standard.

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