Financial:

Oversee the stock take and stock rotation for the assigned section. 

Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas.

Operational:

• Check all equipment prior to service where applicable.
• Oversee all front of house food set ups to ensure they are as per guidelines set by the Chef.
• Promote an environment of team work to facilitate the achievement of department and Accor objectives. 
• Monitor quantity and quality of food products for the assigned section to ensure compliance with Accor standards.
• To maintain the quality and presentation of all food served and the expedition thereof.
• To follow all HACCP procedures in all food production and galley maintenance.
• To ensure back up is provided for the service lines.
• To follow all recipes to company sp...