Job SummaryA kitchen based role to deliver extraordinary levels of customer service and provide creative solutions to the guests.Job Responsibilities 1Support 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 the 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 & Skills
Knowledge of food safety & health and safety regulations. Excellent organizational skills and ability to work under pressure. Menue and ingredient knowledge.
ERP knowledge preferably SAP functional skills are a requirement to be successful in this role.
Job Experience4 Years of job-related ExperienceCompetenciesCollaborationAccountabilityResilienceQualityLeadershipEducationHigh School DiplomaCertificate in food service or equivalent food service cooking experience
