Job Description

JOB DESCRIPTION

• Provide the highest and most efficient level of hospitality service to the hotel guests.
• Works in the designated station as set by Executive Chef and/or Sous Chef.
• Able to organize the assigned work area and efficiently put away orders.
• Able to prepare and sells food within recommended time frames to meet Guest expectations.
• Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
• Able to produce a quality product in a timely and efficient manner for the guests or staff.
  
  
  
• Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Prepare all menu items by strictly following recipes and yield guide.
• Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
• Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
• Slices, grind and cooks meats and vegetables using a full range of cooking methods.
• Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients in correct proportions.
• Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking
• Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
• Responsible for preparing and cooking all food items by the recipe and to specification.
• Responsible to maintain cleanliness, sanitation at the assigned work area.

JOB REQUIREMENTS Candidate should have completed their Hotel Management and JT
Good Communication Skills required