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You will be updated with latest job alerts via emailResponsibilities:
• Review the daily production sheets with demi or chef de partie or sous chef when the first is not present.
• Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service.
• Actively participates in training of culinary skill to junior talent and apprentices.
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
• Keeps work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops.
• Ensures that station opening and closing procedures are carried out to standard.
• Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses.
• Ensure FIFO is practice.
• Operate all kitchen equipment and conduct them with safety in mind at all the times.
• Ensures that all the food products are handled, stored, prepared and label properly and served safely in accordance with hotel and government food safety guidelines.
• Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie or sous chef in a timely fashion.
• Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.
Full Time
Chefs / F&B / Housekeeping / Front Desk