Guest Service Coordinator

1 week ago

Goa, India IHCL Full time

Job Responsibilities
- To prepare food and provide prompt, courteous and accurate service to all the customers (both internal and external) as per the set standards
- Prepares the entire required mis en place that is required for a smooth kitchen operation and ensures that the section is set prior to service
- Controls wastage without compromising on food quality
- Ensures hygiene and cleanliness of his/her area at all times
- Maintains the utensils, refrigerators, freezers and all the relevant equipment in clean hygienic condition to avoid contamination
- Assists the chefs in display and set up of various special themes
- Responsible for maintaining all kitchen equipment in his / her area are in good working condition and to follow up with engineering for any defects rectification
- Should maintain awareness of food cost, ensure minimum spoilage and wastage at all times
- To take full responsibility for the section in the absence of chefs
- Adhere to all the Brand Standards - General Standards of Behaviour
- To be friendly, courteous and efficient when dealing with the guests and provide assistance if needed
- To always communicate customer complaints, suggestions problems and compliments to the chef on duty immediately
- To carry out any additional tasks that is assigned to him/her on time
- Adherence to all organizational and HR policies and procedures.
- Attends behavioral and vocational training in own and related work areas to enhance skills and develop multifunctionality.
- Shares his skill and knowledge with all employees.
- Maintains cordial and professional relations amongst with all the staff in the department.
- Co-ordinates functions and activities with other Food & Beverage staff.
- Maintains close relationship with F&B service teams for smooth operation.
- Maintains cordial relationship with all internal customers.
- Adheres to all departmental legal compliances and audit checklists as per the IHCL Safety Guidelines.
- Identify risks and develop HIRA (Hazard Identification and Risk Assessment).
- Ensure adherence to HACCP systems, Critical Control Points, OPRPS and control measures in the FSMS systems are verified, documented and validated.
- Adheres to roles and responsibilities pertaining to safety as defined by the hotel from time to time as per the PCM (Progressive Consequence Management) SOP and IMBC (Incident Management and Business Continuity)

Job Requirements
- Thorough knowledge of HACCP & FSSAI norms
- Good knowledge about Nutrition and Food Chemistry
- Kitchen equipment, their upkeep and maintenance
- Basic understanding of Menu Planning, Standard Recipes
- Working knowledge of Food Cost Control (desirable)
- Judging quality of raw material Skills Essential
- Proficiency in at least one kind of cuisine
- Ability of bulk cooking
- Providing quality finished product
- Ability to Multitask Special Aptitudes Essential
- Service orientation
- Ability to with stand pressure
- Physical stamina
- Creativity, Aesthetic sense and Presentation sense
- Obsession with hygiene and cleanliness 6. Team player, helpful

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