Job Summary

A kitchen based role to deliver extraordinary levels of customer service and provide creative solutions to the guests.

Job Responsibilities

Support the Demi Chef de Partie or Commis I in the daily operation and work.

Work according to the menu specifications by the Chef de Partie.

Keep the work area at all times in hygienic conditions according to the rules set by the hotel.

Control food stock and food cost in the section.

Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites.

Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks.

Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniques.

Coordinate and participate with other sections of requirements, cleanliness, wastage, and cost control.

Skills

Job Knowledge & Skills

• Knowledge of food safety & health and safety regulations. Excellent organizational skills and ability to work under pressure. Menue and ingredient knowledge.

• ERP knowledge preferably SAP functional skills are a requirement to be successful in this role.

Job Experience

4 Years of job-related Experience 

Competencies

Collaboration

Accountability

Resilience

Quality

Leadership

Education

High School Diploma

Certificate in food service or equivalent food service cooking experience