Key Responsibilities
Operation
- Assumes the responsibilities of the Chef de Partie in his absence
- Checks on taste, consistently and quantity of all prepared food items, ensure there is no over production
- Assists the Chef de Partie in the production, preparation and presentation of all food Items to ensure highest food quality at all times.
- Studies and creates new dishes
- Controls movement of unauthorized person in the kitchen
- Ensures proper storage of all raw materials and food items and makes sure no spoilt materials are kept.
- Checks and taste all buffet, displays and banqueting set-ups in accordance with the Executive Chef’s specification and takes action if he sees discrepancies immediately
- Put an emphasis on creativity and passion, for yourself and your surrounding colleagues in the kitchen
- Be diligent and adhere to local regulations concerning health, safety, or other compliance requirements & will have an understanding of HACCP management
- Ensure all food orders and menu items are completed accurately, consistently and in an efficient manner
- Undertaking of all kitchen duties, from cleaning dishes to preparing creative culinary delights
- Have a collaborative approach between front of house and the kitchen brigade
- Maintain precise stock control and rotation
Other Responsibilities
- Be well versed in hotel fire & life safety/emergency procedures.
- Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
- Attend all briefings, meetings and trainings as assigned by management.
- Maintain a high standard of personal appearance and hygiene at all times.
- Perform other reasonable duties assigned by the assigned by the Management.
