Job Summary:

Assist the Chef de Partie in the day to day operation. Responsible for the efficient and smooth running of food production within the designated station. Ensure to keep high standard in his work according to the chefs requirement. To perform all daily tasks to a consistent high standard in line with both departmental and brand standards. Basic mise en plas preparation – clean as you go attitude – storage and labelling of all food produce – basic cooking of ingredients prior to service.

Duties and Responsibilities

• Assist the set-up of daily buffet as per standards.

• Collect dry store, fruits, vegetables, dairy, raw meat and fish/Sea food requisitioned by the outlet or section in charge.

• Participate in the daily mise en place delegated by the outlet or section in charge.
• Set up preparation area (includes utensils, pots and pans, cutting boards and knives). As defined by the Line Manager.

• Perform duties as required by section Line Manager.

• Must keep work area clean at all times and make sure correct use of equipment chillers and freezers.

• Set up preparation area (includes utensils, pots and pans, cutting boards and knives). As defined by the outlet or section in charge.
• Must keep work area clean at all times and make sure correct use of equipment chillers and freezers.
• Participate in the daily mis en place delegated by the outlet or section in charge.

• Prompt work pattern and must remain flexible at all times.
• Ensure order and correct storage of all food items in chillers and freezers as per standards