Good knowledge of food service techniques and menu contents.
Strictly adheres to all recipes, methods and instructions from immediate supervisor.
Maintain correct preparation and presentation of a consistent level for all food items prepared.
Ensures food quality and standards are maintained at all times.
Ensures that mis-en-place is completed prior to service.
Adapt and respond to different shift patterns and section needs.
Respond maturely to any given situation without hesitation.
Report all important issues back to senior chef.
Keep equipment and utensils clean and hygienic, report any faulty, broken or damaged equipment immediately to senior management.
Maintain detailed understanding of the use of all electrical and mechanical equipment in the kitchen and observe the safety precautions when handling them.
Ensures proper use and cleaning of equipment in order to prolong serviceability and prevent damage.
Practice hygiene and sanitation procedures set by the hotel when handling food.
Practice economy where food, paper supplies, electricity and water are concerned.
