Summary
Under the direction of the Chef de Cuisine/Sous Chef, to prepare intermediate mise en place at the assigned station; follow-up on food deliveries from the store or to other outlets; in-charge of cleanliness of store, refrigerators, freezers, kitchen machinery and utensils of the assigned outlet or section; and assist in all kitchen work.
Key Responsibilities
· Provide a courteous and professional service at all times.
· Maintain good working relationships within and across departments.
· Ensure a complete understanding of and adhere to the hotel’s policy relating to Fire, Hygiene, Health and Safety.
· Maintain a high standard of personal appearance and hygiene at all times.
· Ensure a complete understanding of the hotel’s employee handbook and adhere to the regulations contained within.
· Carry out any other reasonable duties and responsibilities as assigned.
· Be aware of the importance of quality of food served in our hotel; hence make every effort to prepare the best product possible.
· Ensure no entrance to the kitchen area either on or off duty, unless he is in proper uniform.
· Ensure no usage of equipment for any purpose for which it is not intended either by house rules or by custom.
· Ensure all kitchen utensils are available, cleaned and stored after use at all times; and ensure that the kitchen is cleaned before the end of shift.
· Be knowledgeable about the menu, ingredients, methods of cooking and time to prepare each item.
· Conduct oneself in such a manner so as to encourage fellow colleagues to do likewise.
· Ensure that his set ups are always ready so that he may give quick, efficient and quality service.
· Follow instructions meticulously and is at all times cooperative and willing to learn more; be completely familiar with assigned station; and be prepared to assist at another station or outlet.
· Record all dishes (which are new to him) in his recipe book for future and training purposes, and attend every training session he is assigned to.
· Be aware that his performance will be closely monitored by his superiors for future assignments, appraisals, reports and transfers.
Summary
Under the direction of the Chef de Cuisine/Sous Chef, to prepare intermediate mise en place at the assigned station; follow-up on food deliveries from the store or to other outlets; in-charge of cleanliness of store, refrigerators, freezers, kitchen machinery and utensils of the assigned outlet or section; and assist in all kitchen work.
Key Responsibilities
· Provide a courteous and professional service at all times.
· Maintain good working relationships within and across departments.
· Ensure a complete understanding of and adhere to the hotel’s policy relating to Fire, Hygiene, Health and Safety.
· Maintain a high standard of personal appearance and hygiene at all times.
· Ensure a complete understanding of the hotel’s employee handbook and adhere to the regulations contained within.
· Carry out any other reasonable duties and responsibilities as assigned.
· Be aware of the importance of quality of food served in our hotel; hence make every effort to prepare the best product possible.
· Ensure no entrance to the kitchen area either on or off duty, unless he is in proper uniform.
· Ensure no usage of equipment for any purpose for which it is not intended either by house rules or by custom.
· Ensure all kitchen utensils are available, cleaned and stored after use at all times; and ensure that the kitchen is cleaned before the end of shift.
· Be knowledgeable about the menu, ingredients, methods of cooking and time to prepare each item.
· Conduct oneself in such a manner so as to encourage fellow colleagues to do likewise.
· Ensure that his set ups are always ready so that he may give quick, efficient and quality service.
· Follow instructions meticulously and is at all times cooperative and willing to learn more; be completely familiar with assigned station; and be prepared to assist at another station or outlet.
· Record all dishes (which are new to him) in his recipe book for future and training purposes, and attend every training session he is assigned to.
· Be aware that his performance will be closely monitored by his superiors for future assignments, appraisals, reports and transfers.