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.
Ensure order and correct storage of all food items in chillers and freezers as per standards.
Set up preparation area (includes utensils, pots and pans, cutting boards and knives). As defined by the outlet or section in charge.
Perform duties as required by Line Manager.
Must keep work area clean at all times and make sure correct usage of equipment chiller and freezers.
Assist the Sous Chef during the production, serving and coordination of the daily operations.
Prepare food items to ensure that the food quality and presentation consistently meet the expectations of the supervisor, guest and associates.
All government food handling regulations must be consistently followed by all kitchen associates. Taste all the food items prepared for the consumption of the hotel guests making sure that the final product is up to the hotel standard and to the guest’s needs and expectations.
Experience and Skills
Culinary certificate with 3 years.
High School or equivalent.
Vocational Diploma or certificate.
Minimum 2 years experience in the same role and property rating.
Fine Dinning Experience
Hard working knowledgeable cooking techniques HACCP Certification