Prepare the Mise en Place for the Section to the Standard set by the Chef / Sous Chef.Knowledge of all the other Menus within the hotel.
JOB DESCRIPTION:
- Prepare the Mise en Place for the Section to the Standard set by the Chef / Sous Chef.
- Knowledge of all the other Menus within the hotel.
- To ensure security of all Kitchen and Hotel Property.
- To ensure efficient and accurate use of product and equipment in and around the kitchen.
- Will be responsible of set up of assigned work station.
- Prepare and / or plate menu items and special requests.
- Set up and serve functions and help break down station.
- Maintain sanitary work station.
- Check Hygiene and avoid cross contamination.
- Expedite food orders of assigned work station.
- Post service Clean-up of work Area.
- Rotate, cover and Date all food items accordingly.
- Clean and organize refrigeration, freezers, and dry Store area.
- Preparation for next Day.
- Other Preparation and Tasks assigned by Supervisor.
- Notify Chef de Partie of food Shortages and Equipment failures.
- To adhere to all company policies / Fire and Emergency procedures.
- Supervision of junior staff.
- To provide a friendly, courteous and Professional service at all times.
- To maintain good working relationships with your colleagues and all departments.
- To wear the correct uniform and maintain a high standard of personal hygiene on duty.
- To attend training sessions and course as and when required.
- Check and make sure that Wastages are avoided, by using F.I.FO {First in First Out}
- Promote teamwork and morale
- Report to Work as Scheduled.