Competency Requirements:
1) Attributes :
a) Attention to detail - able to maintain a sustained level of concentration in a high pressured environment ensuring quality in all food production and service is consistent with the company standards;
b) Flexibility - i) Demonstrated ability to be adaptive and accepting of new ideas, and a willingness to approach new callenges and adjusts plans to meet new priorities; ii)able to manage multiple priorities and tasks in the regular course of work.
c) Professionalism - regulates own behaviour, understanding the company culture and acts appropriately in the execution of duties; Contribuyes an energetic and positive attitude to the hotel atmosphere.
d) Decisiveness - Proven consistency in making sound decisions sometimes in pressurized or time-sensitive enviroments ans service.
e) Initiative - Demonstrates the tendency to contribute ideas and initiate new ways of working, showa enthusiasm for project work and special assignments.
Workplace Abilities:
- Bend and stretch frequently
- Handle a fast-paced enviroment;
- Lift, Balance and carry trays of up to 10kg during your shift;
- perform all duties in a hot and humid environment;
- Stand, walk and remain on feet and perform job duties for entire shift duration;
- Work quickly and quietly.
Job Description:
a. Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists.
b. Prepare a variety of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
c. Prepare ingredients for cooking, including portioning, choping, and storing food before use.
d. Follow and ensure compliance with food safty handling policies and procedures, including personal hygiene procedures.
e. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management,
f. Prepares item for broiling, grilling, frying, sauteing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
g. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
h. Follows proper plate presentstion and garnish set up for all dishes.
i. Wash and disinfect kitchen area; set-up and break-down work station; and follow and ensure compliance with sanitation and cleaning procedures.
j. Assists the chef in ensuring that food is prepared and served to the clients on time.
k. Assists the chef in ensuring that health and safety standards are upheld in the kitchen.
l. Assists the chef in making requisitions for food,
m. Assists the kitcheb staff in storing all food.
n. Skills and Specifications.
0. To ensure minimum kichen wastage.
p. Attends all scheduled employee meetings and brings suggestions for impovement.
