Job SummaryA kitchen based role to deliver extraordinary levels of customer service and provide creative solutions to the guests.Job Responsibilities 1Principal Accountabilities -- Support the Demi Chef de Partie or Commis I in the daily operation and work- Work according to the menu specifications by the Chef de Partie- Keep work area at all times in hygienic conditions according to the rules set by the hotel- Control food stock and food cost in the section- Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites- Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques- Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.Job Responsibilities 2Additional Responsibilities 3Job Knowledge & SkillsJob Experience3 Years Of ExperienceCompetenciesCollaborationHygiene L1Food Safety and Sanitation L1Customer Service L1Food Presentation L1Food and Beverage Quality Management L1AccountabilityResilienceQualityLeadershipEducation
