Prepare and cook food items according to established recipes, plating standards, and presentation guidelines
Manage and oversee assigned kitchen station, ensuring efficient workflow and consistent quality output
Maintain the highest standards of food hygiene, safety, and sanitation in accordance with hotel policies and local regulations
Assist in menu development and contribute creative ideas for seasonal dishes and special offerings
Monitor food costs and portion control to minimise waste and maintain profitability
Collaborate effectively with the Chef de Partie and kitchen team to ensure seamless service during all meal periods
Train and mentor junior kitchen staff, providing guidance on cooking techniques and kitchen procedures
Conduct quality checks on ingredients and finished dishes to ensure compliance with Fairmont standards
Maintain accurate inventory records and communicate stock requirements to the Head Chef
Prepare mise en place and ensure all necessary ingredients and equipment are ready before service
Respond promptly to special dietary requirements and guest requests with professionalism and attention to detail
Participate in kitchen deep cleaning and maintenance activities to uphold facility standards
Support the kitchen team during peak service periods and special events or banquets
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