- Check and verify food stock levels with the accepted level.
- Ensure that all service equipment is sufficient and clean in his section.
- Prepare, arrange and serve all food by using standard recipes, presentation instructions in accordance with the standard established.
- Carry out mise-en-place, preparation, cutting and deboning of meats, cooking and arranging of food as instructed.
- Report to the Chef De Partie on discrepancies or mistakes and make recommendations on improvements in his section.
- Clean the refrigerators and work tables, and ensure that his work station is clean at all times.
- Prepare food/store requisition in the absence of the Chef De Partie.
- Assist in food production in any other area as and when required.
- Assist in the preparation and checking of stocks during stock taking.
- Attend any training sessions that may be conducted from time to time.
- Any other duties may be assigned from time to time.
Requirements:
- Minimum 1-2 years of relevant experience
- Experience with kitchen equipment
- Understand basic food hygiene practices and health and safety
- Able to multitask and work efficiently under pressure
- Be punctual and well disciplined
- Able to work evenings, weekends, and holidays
