- Prepares himself the dishes which are his specialities
- Distribute the different tasks to the commis according to their knowledge and checks on their performance
- Responsible for the proper use of the goods
- Over check the market list with the helper of CDP in charge
- Receive the good and control quality and quantity
- In coordination with store keeper control minimum and maximum stocks
- Control slow moving items in store (report from storekeeper)
- Minimize spoilage and frequently revise menu buffet
- Ensure the good timing of buffets, banquets and other events
- Ensure that there is always one person in charge at buffet in hotel in clear uniform and well groomed
- Good Leadership
- good Communication and relation
Accor