Cook / Demi Chef De Partie

To prepare and make food and to demonstrate and help maintain high levels of service that consistently exceeds the expectations of our members.

DUTIES AND RESPONSIBILITIES

• Assist with the preparation, cooking and presentation of different foods.
• Ensure that guests are served quality food in a timely manner.
• Assist the Chef de Partie in monitoring stock movement and ordering of ingredients for your section.
• To ensure minimum kitchen wastage.
• To ensure knowledge of the product is maintained.
• To be responsible for completing your mise en place.
• To learn and record skills and recipes from other members of the department.
• To report any maintenance issues to your Superior immediately.
• To liaise with your Superior and implement new menu/dishes/systems where applicable.
• To ensure that HACCP standards are being implemented and followed at all times.
• To ensure all statutory regulations are adhered to, such as food hygiene policies.
• To be flexible and willing to help other colleagues at busy times if required.
• Assist with the enforcement of safety and health standard within the kitchen.
• Demonstrate respect to management and team member while addressing them.
• Keep a high standard of personal hygiene and neat appearance.
• Ensure to maintain a personal attitude of high standard and quality, which produce efficiency, and productivity of the Kitchen department.
• Attend briefings and departmental meetings and cascade information to subordinates.
• Act in accordance with fire, health and safety regulations and follow the correct procedures in any situation.
• Support the management operations and decisions.
• Maintain at all times good customer relationship.
• Understand and strictly adhere to the Hotel's Employee Rules & Regulations.