Scope and General Purpose ofJob:
Increase your chances of an interview by reading the following overview of this role before making an application.To supervise the assigned station / section, produce a consistent, high-quality product, ensurea courteous, professional, efficient and flexible service consistent with The MAINEStandardsPolicies&Proceduresinordertomaximizeguestsatisfaction.MainDuties:Operational1. To produce a consistent, high-quality product and provide a courteous, professional,efficient and flexible service at all times, following The MAINE Standards ofPerformance.2. Tohaveafullworkingknowledgeandcapabilitytosupervise,correctanddemonstrate all duties and tasks in the Pastry and Bakery Kitchen to the standard set.Please note that Master Task Lists are reviewed and changed on a regular basesreflectingchangein trends,guest expectationsand operatingphilosophies.3. To be entirely flexible and adapt to rotate within the different sub departments of theKitchenDivisionoranyotherDepartment oftherestaurantas assigned.4. To perform all duties and tasks when rotated orassignedto anotherDepartment asperMasterTaskList forthatDepartment.5. Tobefullyconversant withallservicesandfacilities offeredbytherestaurant.6. To perform opening and closing procedures established for the Pastry and BakeryKitchen.7. To have a thorough understanding andknowledge of all Food& Beverage items inthe menu and the ability to recommend Food & Beverage combinations and up sellalternatives.8. To ensure that the Place of Work and surrounding area is kept clean and organized atalltimes.9. Tomonitoroperatingsuppliesandreducespoilageandwastage.10. Tohandleguestenquiriesinacourteousandefficientmannerandreportguestcomplaints or problems to supervisors if no immediate solution can be found andassurefollowup withguests.General1. TounderstandandstrictlyadheretotheRules&RegulationsestablishedintheEmployees HandbookandtheRestaurantspolicyonFire,Hygiene,HealthandSafety.2. Toreport for dutypunctuallywearingthe correct uniformand name tagatalltimes.3. Tomaintainahighstandardofpersonalappearanceandhygieneatalltimes.4. Tomaintainagoodrapportandworkingrelationshipwithstaffintheoutletandallotherdepartments.5. ToattendandcontributetoallstaffmeetingsDepartmentalandRestauranttrainingsscheduledand otherrelated activities.6. TofullysupporttheDepartmentalTrainersfunctionintheDepartmentassigned.7. Toundertakeanyreasonabletasks and secondarydutiesas assignedbytheHead Chef8. Torespond to anychanges inthePastryand BakeryKitchenas dictatedbytherestaurant.9. Toprojectatalltimesapositiveandmotivatedattitudeandexerciseself – control.10. To have a complete understanding of the Income Audit section in the OperationsManualand Policies andProcedures. xwzovoh OccasionalDuties:1. Toassistincarryingoutquarterly,bi-yearly,yearlyinventoryofoperatingequipment.Tocarryoutanyotherreasonableduties andresponsibilitie…