Job Summary
Assist the Demi Chef, Chef de Partie in the preparation, production and service of food items of the kitchen within the designated area. The job holder must be familiar with all policies and procedures of the department, F&B standards, Health & Hygiene, Fire & Safety standards.
Key Duties and Responsibilities
- Follow the standard recipes, methods of preparation and presentation according to the department/hotel standard as laid down by the Sous Chef and Chef de Cuisine, ensuring you are maintaining the relevant standards.
- Be familiar with the menu and thoroughly know the ingredients, portion size, method of cooking, preparation time and presentation of item on the menu thereby ensuring the items are properly prepared and presented whether hot or cold or as the case might be.
- Check daily all fridges and storerooms in the designated section ensure that the correct temperatures are being maintained and making sure all perishable items are in perfect condition. Take preventive action against loss whenever necessary.
- Ensure and prevent the use of spoiled or contaminated products in any phase of food preparation. Double check with a senior chef should anything be in doubt regarding the quality and freshness of ingredients.
- Be on duty according to the scheduled roster, correctly groomed and in a condition to perform assigned duties.
- Prior to closure of the shift, ensure that all perishable items are properly cooled, stored and the working station is clean, tidy and up to standards and ensure that all machinery & utensils are properly cleaned and sanitized to standards; this includes reporting of any damaged, non-functional equipment or shortage of smalls to the senior chef on duty.
- To ensure that all Food Safety standards – HACCP / DIVERSEY or else are followed to the fullest.
- Participate in ‘on-the-job’ training and mentoring from senior chefs to ensure that you perform at the required standards.
- To assist with any other duties as required by the line manager or another member of the management team.
Skills, Experience & Educational Requirements
- Qualification in Commercial Cookery from an internationally recognized institution
- Minimum 1 year of experience as commis
- Knowledge of procedures and methods used in the preparation, production, presentation and storage of food items is required.
- Good knowledge of English
What We Offer
- Private Medical Health Insurance
- 2 Days Off Per Week
- Complimentary Meals During Shift
- Prepaid Bonus Card
- Training & Development