Bring in the daily materials pulled from the storage house to the kitchen.
To support directly the Chef de Partie or Demi Chef in the daily operation and work.
To take the full responsibilities of his section when his immediate supervisor is not there.
To work according to the menu specifications (pictures or/and portions) set by Chef.
To keep working area at all times in Hygienic conditions according to the rules set by the hotel.
To communicate to his direct supervisor in all relevant & important matters.
To control food stock
To promote efficiency, confidence, courtesy and an extremely high standard of social skills.
To generally promote and ensure good inter-departmental relations.
To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.
To adhere to Company and Hotel rules and regulations at all times.
To report any equipment failures/problems to the Maintenance Department.
To pass any maintenance requests to the Maintenance Department.
To participate in any Training/Developments schemes as recommended by senior management.
To assist the Duty Manager in any task outlined/detailed by him/her.
To comply with any reasonable request made by management to the best of your ability.
To ensure that the standards required by Law and by Management are maintained at all times in the areas specified above.

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