Prepare food according to the order specification for all the segments Breakfast, lunch & dinner, breaks and all outlets including Banquets
Ensuring proper set up for the section allocated or the department allocated during the shift.
Ensuring the proper baking of breads, Viennoiseries & muffins
Capacity to plate desserts offers for all departments within the F&B division including Banquets events.
Must be able to read menus and orders to estimate proper quantity of food preparation
Set up station in accordance to the business level and keep stocked for service
Cook, season and plate up food in accordance to the recipe and the standards
Comfortable with meat temperatures and proficient with cooking techniques
Autonomous and fast worker to handle heavy production of food for all outlets
Be able to handle a station on its own
Be able to serve guest from an action food station and provide a good customer experience
Perform a stock take when required
Be able to produce the dish required within standard times
Must be able to perform under pressure
Must be able to follow a fiche technique
Secondary Duties:
Support the Sous chef if required and overview the kitchen porters duties
Support Cook III in their daily duties and overview of their scope of work
Assists in supervision and instruction of subordinate cooks and service workers
May overview shifts in absence of cook I
May be in charge of overviewing receiving of goods for the kitchen
Overview and Assist cleaning of the kitchen
Must be flexible towards duties and follow the Executive chef, Banquet chef and Sous chef instruction’s
Perfect knowledge of the various offers, recipes for all segments and departments including Banquets, Room Service, Restaurant breakfast and Riviera 31
Must work following proper steps to ensure compliance with local Health Department Authority
Good control of HACCP measures and process in place in the kitchen
Good knowledge of the HACCP flow chart in place within the property