Assist the Head Chef with food preparation and cooking of ingredients and menu items, ensuring high-quality standards, efficient kitchen operations, and adherence to food safety procedures.
Responsibilities: • Complete assigned tasks in an efficient and timely manner • Complete daily checks of all mis en-place to ensure freshness and quality standards • Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues • Ensure adequacy of supplies at the cooking stations • Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment • Follow kitchen policies, procedures and service standards • Have full knowledge of all menu items, daily features and promotions • Help to maintain a climate of smooth and friendly cooperation • Help with deliveries of stock • Maintain proper rotation of product in all chillers to minimize wastage/spoilage • Measure dish ingredients and portion sizes • Plate and present meal items as per the Chef de Partie’s instructions • Prepare ingredients that should be frequently available (vegetables, spices etc.) • Put effort in optimizing the cooking process with attention to speed and quality • Take inventory of restaurant supplies and notify the supervisor of low or depleted supplies Qualifications & Assets: • At least 1-year experience working in a similar position • Ability to work variable shift pattern • Ability to work cohesively as part of a team • Ability to multitask and work well under pressure in a fast-paced environment • Excellent use of various cooking methods, ingredients, equipment and processes • Highly responsible & reliable • Knowledge of best cooking practices
If multiple Education and Language Profiles are defined, please note that you must fit at least one of them, but not necessarily all.
