emains responsible to assist the Chef de Partie or Sous-Chef in supporting the culinary operations of a specific kitchen or outlet
Maintains clear communications with the Chef de Partie, including all relative internal communications
Produces products as instructed by superior/senior staff
Ensures a positive & professional working environment throughout the kitchens and upholds all culinary & hotel standards
Supports the training and develops junior kitchen staff to operate to the required standards as established by the Hotel and Chef’s Office
Abides to all hygiene/ safety procedures as per the hygiene program of the hotel
Ensures that agreed food hygiene, licensing and safety standards are followed, upheld or surpassed, at all times
Strives constantly to reduce energy consumption through awareness
Monitors Kitchen maintenance and reports any defects of operating equipment to Chef De Partie or Sous-Chef. Reports accidents, injuries and unsafe work conditions to direct supervisors
Works closely with standard recipes and plates presentation in order to maintain standards of quality in production and presentation
Applies culinary skills to prepare meals, with flavour, ingredients, temperature, presentations and quality consistent with standards and guest expectations
Dates and stores food, sanitizes equipment and takes other measures to ensure integrity and quality of food product
Controls breakage, spoilage and costs items
Uses equipment skillfully by following correct safe procedures e.g. knives machines
Makes appropriate adjustments in solving problems
Attends meetings as required as requested by the direct superior
Shares thoughts and rationale as appropriate to give clear understanding for action taken
Abides to all rules, regulations, policies and procedures of the hotel
Maintains positive relations with other staff and departments
Remains able to perform repetitious duties
Performs other reasonable job duties as assigned by direct supervisors from time to time
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