Taking extreme care with personal grooming in order to maintain a consistently high level of professional appearance at all times.
Being punctual, efficient and courteous with guests and fellow team members at all times.
Maintaining and creating a strong commitment to a team atmosphere.
Developing and maintaining currency of Mercure Maldives product knowledge, facilities and surrounding areas.
Developing one鈥檚 professional progress to enhance and increase quality performance.
To have very good knives skills and to know basic cuts.
To be able to prepare fish, meat, vegetables, sauces and stocks.
To be able to grill, pan-fry, stew, braise, steam and roast.
To ensure that all stocks are kept under optimum conditions and rotation is managed according to company standards.
To ensure that all mise-en-place is always freshly prepared and on time.
To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
To ensure that all dishes reach the hot plate or passed correctly garnished, the correct portion and size, presented on the prescribed serving dish in the prescribed manner.
To ensure that his/her section is being kept clean and tidy at all times. Clean as you go policy.
To ensure that junior cooks and trainees receive the right training and optimum guidance.
To ensure that any anticipated shortages are communicated promptly to the Demi Chefs, Chef de Parties and Sous Chefs.
To deputize in the Demi Chef and Chef de Parties absence and take charge of the kitchen when directed to do so.
Maintain a complete understanding of, and adhere to Mercure Maldives policy relating to Food Hygiene and Safe Food Handling practices.
Maintain a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods and plating standards in your outlets.
Assist in the development of a safe and clean working environment.