Duties & Responsibilities

• Support the Chef de Partie or Sous Chef in the daily operation and work
• Work according to the menu specifications by the Chef de Partie
• Always keep the work area in hygienic conditions according to the rules set by the hotel
• Control food stock and food cost in his section
• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniques
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in the set up of buffets and special functions
• Coordinate and participate with other sections of requirements, cleanliness, wastage, and cost

Skills

• Previous kitchen experience within hospitality, ideally in a fine dining operation
• Relevant equivalent qualifications, including Basic Food Hygiene
• Excellent interpersonal and communication skills
• Excellent ability to communicate effectively
• The ability to meet hygiene standards
• Be self-motivated and able to work under your own initiative