Requirements:
Experience in culinary and hotel management, minimum experience of 1 year in the same position desirable.
5* Hotel background or well recognized restaurants is a must is an advantage, but not required.
Very Organized.
Enthusiastic, proactive, full of energy, well aware of HACCP rules and regulations.
Ability to work under pressure.
Conversant in English.
To assist the chef de partie in his duties to ensure that all food is served according to pre determined methods of cooking and plating instructions
Essential Duties and Responsibilities -
Assists his superior (chef de patie) to prepare all food in his assigned kitchen.
Prevent food spoilage through daily checks and ensures that all incoming and outgoing food items are up to agreed standards.
Have full knowledge of all menus being offered in the respective kitchen at any one time.
To ensure that all kitchen Mise en Place is prepared according to production plan.
To carry out daily checks of all refrigerators and freezers.
Check food storage areas and refrigerators for cleanliness and proper functioning on a daily basis.
Maintains a consistent quality of food preparation & presentation in his assigned section.
Rotates all kitchen food stock items using FI FO method .
To ensure highest standards of hygiene are adhered to throughout Food preparation process.
Keep Chef de Partie informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations.
Responsible for the cleanliness of respective section.
Ensure all equipment is being maintained and cleaned regularly.
Always keep workstations clear, clean and tidy.
Ensure Mise en Place is always done according to business demands.
Assist in other food production areas as and when required.
Actively participate in all training activities.
Ensure full cooperation with all other service colleagues and departments.
Participate and serve guests during outside catering as and when assigned.
Perform any other duties as required by the Executive Chef, Executive Sous Chef or Sous Chef from time to time.
Co-operate with the company to achieve compliance with FLS legislation
Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk
Read, understand, and implement the relevant sections of the FLS Policy
Sign the Employees' Declaration having read and understood the relevant sections of the FLS Policy
Not promote or participate in horseplay, pranks, or practical jokes, which may result in an accident or injury
Not intentionally or recklessly interfering with anything provided in the interests of safety
Make careful use of safety equipment, such as gloves, goggles, aprons, overalls, shoes, and so on
Apply Online
Experience in culinary and hotel management, minimum experience of 1 year in the same position desirable.
5* Hotel background or well recognized restaurants is a must is an advantage, but not required.
Very Organized.
Enthusiastic, proactive, full of energy, well aware of HACCP rules and regulations.
Ability to work under pressure.
Conversant in English.
To assist the chef de partie in his duties to ensure that all food is served according to pre determined methods of cooking and plating instructions
Essential Duties and Responsibilities -
Assists his superior (chef de patie) to prepare all food in his assigned kitchen.
Prevent food spoilage through daily checks and ensures that all incoming and outgoing food items are up to agreed standards.
Have full knowledge of all menus being offered in the respective kitchen at any one time.
To ensure that all kitchen Mise en Place is prepared according to production plan.
To carry out daily checks of all refrigerators and freezers.
Check food storage areas and refrigerators for cleanliness and proper functioning on a daily basis.
Maintains a consistent quality of food preparation & presentation in his assigned section.
Rotates all kitchen food stock items using FI FO method .
To ensure highest standards of hygiene are adhered to throughout Food preparation process.
Keep Chef de Partie informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations.
Responsible for the cleanliness of respective section.
Ensure all equipment is being maintained and cleaned regularly.
Always keep workstations clear, clean and tidy.
Ensure Mise en Place is always done according to business demands.
Assist in other food production areas as and when required.
Actively participate in all training activities.
Ensure full cooperation with all other service colleagues and departments.
Participate and serve guests during outside catering as and when assigned.
Perform any other duties as required by the Executive Chef, Executive Sous Chef or Sous Chef from time to time.
Co-operate with the company to achieve compliance with FLS legislation
Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk
Read, understand, and implement the relevant sections of the FLS Policy
Sign the Employees' Declaration having read and understood the relevant sections of the FLS Policy
Not promote or participate in horseplay, pranks, or practical jokes, which may result in an accident or injury
Not intentionally or recklessly interfering with anything provided in the interests of safety
Make careful use of safety equipment, such as gloves, goggles, aprons, overalls, shoes, and so on
Apply Online
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