To assist the Chef de partie with the preparation, cooking and presentation of his section’s food production in accordance to established methods & standards. Responsible for the operation of the assigned section in the absence of the Chef de Partie.
1- Ensure freshness and suitability of products used by the section and their appropriate storage
2- Prepare hot sauces, meat and fish, vegetables, rice and potatoes dishes, salads dressings, appetizer and salads, food display in accordance with established recipes and methods.
3- Ensure that all dishes are correctly garnished before being sent to the restaurant for service.
4- Ensure that refrigerators, walk in chillers and freezers in his assigned section are clean and properly arranged
5- Learn the hotels fire & safely procedures & the operation of the kitchen fire fighting equipment.
Job Knowledge, Skills & Abilities
1- Must be able to speak, read, write and understand english.
2- Ability to perform a variety of duties and multi-task and to be resourceful, creative & maintain flexibility.
3- To follow the hotel hygiene. Ensures that operational supplies are clean & in good order
4- To minimize operating cost by using all equipment and products properly in accordance with guidelines set and ensure all equipment are turned off at the end of the shift.
5- One to two years experience preferably in Hotel industry