Reporting to the Chef de Cuisine, responsibilities and essential functions include, but are not limited to:
- Assist in the preparation and cooking.
- Help manage a specific section of the kitchen, ensuring timely preparation and delivery of food.
- Follow recipes and kitchen standards to ensure consistency in taste, portion size, and presentation of dishes.
- Monitor stock levels for your section, ensuring ingredients are available and fresh, and assist with inventory checks.
- Ensure all dishes are prepared to the highest standards, maintaining the authentic flavors and presentation.
- Maintain a clean and organized work station, ensuring compliance with food safety and sanitation standards.
- Work closely with the Chef de Partie and other kitchen staff to ensure efficient service during busy periods.
- Assist in storing food supplies appropriately, ensuring ingredients are properly labeled and rotated (FIFO system).
- Support the training of junior kitchen staff and kitchen porters as needed.
- Adhere to all health and safety regulations in the kitchen, ensuring food preparation areas are safe and hazard-free.
- Provide professional, welcoming, and engaging service at all times
- Deliver thoughtful, attentive, and courteous service to guests while supporting colleagues
- Follow all hygiene and food safety policies of the propriety (HACCP) when handling food and beverages
- Ensure consistency in all dish preparation and adherence to hotel recipes and standards
- Commit to quality, discretion, and complete honesty
- Maintain a professional attitude, smile, and composure at all times
- Ensure cleanliness and upkeep of all work areas, utensils, and equipment
- Comply with ergonomic and health & safety work standards and sanitation regulations
- Adhere to departmental and company policies, procedures, and service standards
- Participate in proper food rotation, labeling, and storage to minimize costs
- Continuously strive to improve dish preparation and presentation
- Demonstrate speed and efficiency in execution
Have thorough knowledge of all menu items, daily specials, their preparation, and promotions