Job Description

Food preparation and cooking, plating, presentation Kitchen maintenance and cleaning, following food safety requirements Maintaining and ordering stocks and supplies Standards Meet and exceed customer and team member expectations. communicates effectively with customers, co-workers, and supervisors Demonstrates teamwork by cooperating and assisting co-workers as needed. Adheres to hotel policies & procedures: attends work on time as scheduled follows hotel standards regarding personal hygiene To report for duty punctually, wearing the correct uniform and name badge at all times. Monitors and controls the cleanliness of the kitchen areas and equipment. Makes sure that the correct ordering procedures are followed, and that every order is done through a captain order. Prepares his working station and mise en place as per daily requirements and part stock lists. Checks working set-up and mise-en-place of his assigned staff and monitors that the task is followed. Controls portion size and presentation, before the dishes are handed over to the pass. Makes full hand-over to the responsible supervisor of the following shift. Is fully briefed on accident, fire, and evacuation procedures. Carries out another duty assigned by the management. Assists Chef de Partie in his duties. Is fully instructed about Daily Specials and promotions, as well as the usual menu offer, including recipes. * To have knowledge about first aid.