Job Description

Duties Include:

• To ensure all S.O.P’s for food preparation and storage of the same is adhered to
• To comply and adhere to all Hotel Policies and Procedures
• To clean your section at the end of each shift, ensuring that all sauces, containers, food items are covered and refrigerated
• To ensure the highest standard of cleanliness at all times under HACCP regulations
• To comply with Hotel COVID-19 policies and procedures
• To prepare food as to the specification given to you by the Head Chef and stated in the menus
• To observe cost control measures and minimize food wastage
• To prepare food for functions, bars, and the restaurant throughout the day with the assistance of the kitchen team
• To be able to prep for busy days in an efficient and productive manner
• To work in all sections of the kitchen, gaining experience in all to ensure flexibility and consistency
• To ensure dressings and presentations of each dish is consistent and attractive to the eye following stated
• To prepare sauces, main courses, specialty dishes, small experience in pastry and advantage
• To be innovative and creative, participating in all team meetings

Requirements:

• Previous experience in a similar environment (4/5* hotel)
• Chef qualification – minimum 2-year training
• Sound knowledge and passion for food handling, food standards, and presentation
• Thorough knowledge of HACCP
• Fluent English
• Be flexible and willing to work weekends
• Good interpersonal skills