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.
