Preparation and service of hot and cold dishes, responsibility for the section, carrying out ordering and stock rotation where necessary.
Strong desire to improve on skills and knowledge.
Ability to produce own work in accordance with deadline.
Seek own solutions to the minor obstacles that occur from time to times.
Review the daily production sheets with Chef De Partie or Sous Chef when the first is not present.
Prepare, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service.
Actively participates in training of culinary skill to junior talent and apprentices.
Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
Keep workstation clean and organized including, but no limited to, fridges, freezers, counter tops and stovetops.
Ensure that station opening and closing procedures are carried out to standard.
Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses.
Operate all kitchen equipment and conduct them with safety in mind at all the times.
Ensure that all the food products are handled, stored, prepared and served safely in accordance with government food safety guidelines.
Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chef De Partie or Sous Chef in a timely fashion.
Comply with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the health and safety program.
Adhere to all environment policies and programs as required.
Other reasonable duties as required.
Make sure to log all information in the kitchen logbook.
Attend all kitchen briefings.
Monitor delivery and delegate to arrange accordingly.
