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- Prepares section mise-en –place - Prepares and cooks the daily requirement of food items and dishes - Assists supervisor in ensuring production level is consistent with needs of hotel - Prepares measures and mixes ingredients according to established recipe cards and methods. - Adheres to portion control policy and standard plating instructions. - Participates in ensuring that the work section is kept clean and in orderly fashion. - Ensures that all equipment is correctly handled and maintained. - Assists supervisor in the performance of his duties. - Ensures that food left over at the end of service is stored in accordance with established procedures. - Participates in ensuring that all fridges, cold rooms, stores, counter tops, shelves, cooking stations and all equipment assigned are kept in order and clean all times. - Adopts the clear as you go method of working. - Complies with Hotels Health and Safety policy
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