DUTIES AND RESPONSIBILITIES:
• Receive instructions from Chef de Partie on work program to take cognizance of types and quantity of meals to be prepared.
• Determine with Chef de Partie the amount of commodities necessary to start preparation.
• Collect dry, frozen and fresh provisions from the Chef de Partie or Sous-Chef.
• Effect Mise-en-place of vegetables, dried beans, meat, fish and other foodstuff by cutting, peeling, soaking, slicing portioning as appropriate.
• Decorate food on platters and mirrors and displays in buffet area.
• Follow up of the buffet set up, cleanliness and ensure re-filling.

CANDIDATE PROFILE:
• 4 – 5 years’ experience in the kitchen department.
• Must be comfortable to work under pressure.
• Excellent oral and written communication skills.
• Attention to detail and ability to identify and solve problems.
• Be flexible enough so as to be able to work in 24 hour rotating shifts