Key Responsibilities:

Operational

·      Picks up food materials from stores, checking quality and quantity received.

·      Prepares mise-en-place such as garnitures for daily consumption.

·      Cleans kitchen equipment after cooking.

·      Makes sure all the refrigerators are clean all the time and well stocked with mise-enplace.

·      Keeps the food trolleys clean at all times.

·      Prepares all food to the standard.

·      Maintain a high quality a standard of food based on outlet standards.

·      Assists in preparation and execution assigned specific types of meals.

·      Cooks and presents foods within specialty area

·      Responsible for all dishes prepared in respective section 

General

·      Understands and strictly adheres to rules and regulations established in Employee. 

•         Handbook and hotels policies concerning fire, hygiene, health and safety.

·      Handles guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst feeding back a prompt follow up.

·      Ensures high standards of personal presentation and grooming.

·      Attends and contributes to all meetings and trainings as required.

·      Provides a courteous and professional service at all times.

·      Maintains positive colleague interactions with good working relationships