RESPONSIBILITIES - To work as directed on station of assignment under appropriate Chef de Partie. - Make sure quality and quantity meets our standard. - Be able to work in another area when needed and take part in cross training when directed.

OPERATIONAL RESPONSIBILTIES:

• Assist in preparing and producing quality food timeously under hygienic conditions
• Ensure cleanliness of work area, proper disposal/ removal of food and proper storage and labelling
• Maintain a clean and sanitary work area including tables, shelves, walls, equipment, floor, storage areas and refrigerators, in line with hygiene norms and Health and safety security procedures
• Apply basic first aid and fire fighting procedures
• Responsible for mise-en-place and food service of own’s work station/outlet
• Have a thorough understanding and knowledge of all food items
• Abide to hotel’s established recipe
• Monitor to labelling and traceability system of the hotel
• Check station upon arrival to determine status of food items, equipment and safety issues. Assist immediate superior in the preparation and presentation of food items in specific work station/ outlet
• Promote the image of Ithe hotel and maintain a personal attitude of a high standard and quality
• Resolve complaints to the satisfaction of the guest and where relevant pass on to more senior management
• Be entirely flexible and rotate within the different sections of the Kitchen if assigned
• Perform opening and closing procedures established for the Place of Work as assigned
• Adhere to the Emergency policy of the hotel
• Be careful in daily duties; report any accidents
• Assist in carrying out monthly inventory of operating equipment
• Attend daily Kitchen briefing 
• Attend departmental meeting
• Any other cognate duties as assigned

EXPERIENCE

- Good communicating skills.
- At least 1 year culinary experience.