Job Description

• Supervising, coordinating and participating in the preparation of mise en place cooking for F&B outlets.
• Controls freshness, preparation techniques and storage of goods used.
• To check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene.
• To assist the senior chefs in composing new recipes and menu ideas.
• Order and turnover of products in his section through daily inventory lists.
• Controls cooking procedures, portioning, garnishing and presentation of all dishes.
• Keeps effective contacts with colleagues of other departments.
• Sets up work rosters of his section in consultation with the Sous-Chef / Executive Chef.
• Allocates different tasks according to the mise en place list.
• To consistently provide and maintain the highest standard of guest care and service.
• To maintain a high standard of personal hygiene and grooming at all times.
• To ensure that your designated uniform is worn well pressed and in a good state of repair.
• To act on your responsibilities for Health and Safety at work.
• The ability to follow HACCP guidelines and municipality regulations at all times

Qualifications

• Minimum of 2-4 years’ experience in 5* hotel
• Excellent communication skills, both written and verbal required
• Ability to work well under pressure in a fast paced environment
• Be committed to exceeding guest expectations