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- emains responsible to assist theChef de Partie or Sous-Chef in supporting the culinary operationsof a specific kitchen or outlet
- Maintains clearcommunications with the Chef de Partie, including all relativeinternal communications
- Produces products asinstructed by superior/senior staff
- Ensures apositive & professional working environment throughout thekitchens and upholds all culinary & hotelstandards
- Supports the training and developsjunior kitchen staff to operate to the required standards asestablished by the Hotel and Chef'sOffice
- Abides to all hygiene/ safety proceduresas per the hygiene program of the hotel
- Ensuresthat agreed food hygiene, licensing and safety standards arefollowed, upheld or surpassed, at alltimes
- Strives constantly to reduce energyconsumption through awareness
- Monitors Kitchenmaintenance and reports any defects of operating equipment to ChefDe Partie or Sous-Chef. Reports accidents, injuries and unsafe workconditions to direct supervisors
- Works closelywith standard recipes and plates presentation in order to maintainstandards of quality in production andpresentation
- Applies culinary skills to preparemeals, with flavour, ingredients, temperature, presentations andquality consistent with standards and guestexpectations
- Dates and stores food, sanitizesequipment and takes other measures to ensure integrity and qualityof food product
- Controls breakage, spoilage andcosts items
- Uses equipment skillfully byfollowing correct safe procedures e.g. knivesmachines
- Makes appropriate adjustments insolving problems
- Attends meetings as requiredas requested by the direct superior
- Sharesthoughts and rationale as appropriate to give clear understandingfor action taken
- Abides to all rules,regulations, policies and procedures of thehotel
- Maintains positive relations with otherstaff and departments
- Remains able to performrepetitious duties
- Performs other reasonablejob duties as assigned by direct supervisors from time totime