Job Description

General Responsibilities:

? Assist with mise-en-place for his/her assigned station/section.
? Ensure has acknowledged handovers from previous shifts.
? Maintains the orderliness and cleanliness of the work stations, buffet area, etc.
? Possesses good product knowledge including types of rooms, resorts facilities, restaurant operational hours, special functions and events held at the resort.
? Follows immaculate grooming standards in line with the resort's grooming policy.
? Should be well versed of the departmental BRISOP (

B

rand

R

osetta

I

ntegrated

S

tandard

O

perating

P

rocedures)

Specific Responsibilities:

? Does the mise-en-place according to the daily operational requirements.
? Maintain the cleanliness of the kitchen equipment on day to day basis.
? Produces simple food items.
? Assist his superiors by performing duties in all kinds of cooking like roasting, grilling, blanching, etc. of vegetables, potatoes, meat, poultry, fish and seafood.
? Prepare dishes for the restaurant and banqueting and assist his superiors to check on the presentation and replenishment whenever required.
? Strictly follows the procedure of portion control.
? Assists with checking and receiving raw and processed food items.
? Maintains the storage criteria at the refrigerator, walk-in, freezer and dry stores.
? Clean and store equipment and upkeep the working stations.
? Responsible for maintaining the waste management.
? Actively pursuing cost-saving measures without affecting the quality of food.
? Follows HACCP standards and maintains personal hygiene.
? Responsible for achieving a score of 90% in RENARD audit for Food Production operations and take necessary action for the shortcomings for standard compliance.
? Attends and participates in daily briefings and other departmental meetings as per schedule.
? Attends and participates in training sessions as per the departmental training scheduled.
? Carry out any reasonable duties as instructed by the Sous Chef.