Position Overview
Job Summary
Assist the Demi Chef, Chef de Partie in the preparation, production and service of food items of the kitchen within the designated area. The job holder must be familiar with all policies and procedures of the department, F&B standards, Health & Hygiene, Fire & Safety standards.
Key Duties and Responsibilities
Follow the standard recipes, methods of preparation and presentation according to the department/hotel standard as laid down by the Sous Chef and Chef de Cuisine, ensuring you are maintaining the relevant standards.Be familiar with the menu and thoroughly know the ingredients, portion size, method of cooking, preparation time and presentation of item on the menu thereby ensuring the items are properly prepared and presented whether hot or cold or as the case might be. Check daily all fridges and storerooms in the designated section ensure that the correct temperatures are being maintained and making su...