Ensuring of guest satisfaction as well as satisfaction for colleagues
Ensuring of quality standards
1. Realization of guidelines acc. to food-concept in his field of responsibilities
2. To act and work independently at his posts
3. Quality and price conscious consumption (economical working methods) of food
4. Follow absolutely standards regarding
- volume
- recipes
- preparation
5. Control and realization of cleanliness and regulations according to
USPH/HACCP-standards at his post
6. Proper using and maintenance of pantries, working place and working equipment
- report all damages to your supervisor
- prevent risks of accident
7. Collaboration in taking over of supplies with consideration of general “rules and regulations” and safety standards
8. Correct handling and correct cleaning of technical equipment
9. Realizing of food-safety-policy acc. to USHP and HACCP standards in the area of responsibility
10. Realization of general environmental and safety standards