Key tasks
- Recognizes good quality products and presentation
- Maintains high sanitation standard throughout the working station
- Maintains all service standards established in the kitchen and avoiding cross contamination
- Follows up and complies with the cleaning schedule established for the kitchen
- To constantly strive for new innovative ideas in menu and new concepts of production
- Knows and understands all the Garde Manger policies and procedures in food production
- Assist the Chef de Partie in the production of the mise-en-place for the elaboration of the all menus according to the standard recipes.
- Attends meetings and training sessions organized by the Hotel management for the position
- To achieve high quality production all over cost control
- Assist the Chef de Partie in the preparation and distribution of all food items to all outlets and functions. And leads section in the absence of a Chef De Partie
- Prepares, conducts and supervise training for Commis
- Communicates effectively with subordinates, immediate superior and other department heads.
- Ensure the Kitchen hygiene standards and level are maintained especially through correct hand washing procedures, correct food handling to avoid spoilage and cross contamination.
- Work in a safe manner in accordance to HACCP regulations.
- Adapts work to fluctuations in volume of guests, to special events and particular guests