Scope Of Position
To assist senior chefs in the preparation and service of pastry and bakery items ensuring that the highest standards are always maintained, and recipes are followed, ensuring that Kitchen areas designated, equipment and utensils are always kept clean & tidy to the standards required by the Hotel.
Responsibilities
Operation
- Follow the methods, preparation and recipe standards.
- Be environmentally conscious and works towards a low waste operation. Contribute to the effective management of costs, zero waste factor.
- Correct Storage and labelling of food stuffs, equipment, and dry goods.
- Correct stock rotation of food and ordering levels via correct channels.
- To work as required on a rota basis.
- Additional responsibilities in absence of line manager or senior employee.
- Performs other duties as required or assigned including working in a different department or restaurant, than usually assigned.
Health and Safety
- Ensure that all potential and real hazards are reported immediately and rectified.
- Be fully conversant with all departmental Fire, Emergency and Bomb procedures.
- Ensure the safety of the persons and the property of all within the premises, by strict adherence to existing laws, statues and applicable ordinances, and by anticipating possible and probable hazards and conditions and either correcting them or pre-planning a defence against them.
- Stimulate and encourage a general awareness of Health and Safety in relation to all tasks and activities undertaken in the department.