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- Your duties may include but not limited in preparing and cooking a range of dishes, ensuring that buffets and a-la-carte orders, service and presentation are delivered to meet guests’ expectations and the Hotel’s set standards.
- Assist the Chef De Partie such as but not limited to stock control and ordering.
- To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
- Assist the Chef De Partie to ensure that the necessary stocks are on hand at the right quality and quantity.
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
- Taking inventory of Kitchen supplies and notifying the superior of low or depleted supplies.
- Receiving deliveries and verifying that all ordered items have been delivered and are of good quality
- Support Chef De Partie or superior in daily operation and work.
- Operate and maintain all department equipment and reporting of malfunctioning.
- Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
- To ensure that the Kitchen is run and maintained hygienically, efficiently and safely.
- You may also be assigned other administrative and/or operational duties from time to time by the Management.
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