- Demonstrate the “Passion for Excellence” through serving our guests with flair and professionalism, ensuring that their requests are quickly and efficiently achieved.
- Ensure all guests are provided with personalised service and that the “Essence of Pleasure” is achieved.
- Embody the art of French hospitality through a “can do” attitude.
- Perform tasks within a timely manner.
- Hands on management of food service operations on a day-to-day basis.
- Meet and when possible, exceed customer expectations.
- Ensure food standards, preparation, presentation and cooking techniques meet brand standard guidelines and are maintained.
- Work with the kitchen brigade and take corrective action where appropriate if standards are not met.
- Consistently strive continually for innovation, high quality and present food in the most complimentary way.
- Cultivate a positive work environment where learning and personal development are benchmarks in which quality improvement is driven.
- Assist the Executive Chef and Executive Sous Chef and Sous Chefs update Recipe Standards and develop new menus and concepts.
Benefits, Rewards, Motivations
- Industry benefits worldwide on accommodation, dining and lifestyle services.
- Access to daily discounted coffee and Ambassador dinning menu.
- A unique training platform to enhance your skills and knowledge.
