Job Summary
A kitchen based role to deliver extraordinary levels of customer service and provide creative solutions to the guests.
Job Responsibilities 1
Principal Accountabilities -
- 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 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
Job Experience
3 Years Of Experience
Competencies
Collaboration
Accountability
Resilience
Quality
Leadership