Prepare and cook food for breakfast, lunch, dinner, room service, functions and buffet service
Prepare and maintain mise en place to support efficient service
Ensure all food is prepared in accordance with kitchen recipes, quality and presentation standards
Maintain clean, tidy and hygienic work areas, equipment and storage spaces
Follow food safety, hygiene and workplace health and safety requirements
Assist with stock rotation and storage while helping to minimise food waste
Monitor daily food and product requirements and communicate these to the chef on duty
Work collaboratively with the culinary and Food & Beverage teams to deliver friendly, professional service
Participate in team briefings, training and development opportunities
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