Food Production

• Prepares all pantry food items according to standard recipes, or as otherwise specified by superior, to ensure consistency of service to guests.
• Executes special guest requests as required.
• Stores freshly produced products in accordance with quality and hygiene standards.

Storekeeping

•           Stores all food at appropriate temperatures using the proper containers with cover, labels and dates, to protect against waste and spoilage.

Materials/Equipment Handling & Inventory

• Keeps all refrigeration, storage and working area(s) in clean condition, so as to comply with Health and Hygiene Regulations.
• Ensures that all equipments in the kitchen are kept clean and in proper working order.
• Reports any equipment in need of repair to the Chef de Partie or Demi Chef de Partie.

Stewarding Duties

• Performs general cleaning tasks, using standard Hotel cleaning products as assigned by superior.
• Keeps floors dry and clean at all times to avoid slip/fall accidents.