- To provide food services to all guests, internal and external, in a manner that is professional, efficient yet friendly and second to none.
- To provide functional assistance as assigned in the section.
- Ensure that HACCP is followed consistently and professionally.
- Prepares all raw cooking materials and other required products.
- Prepares thorough mis-en-place as featured for the menu.
- Prepares orders according to the recipe and ensures that portioning is correct.
- Stores all raw food materials according to the standards.
- Works closely with the Chef De Partie, Junior Sous Chef, and Sous Chef.
- Ensures that all hygiene standards are observed when preparing the food materials.
- To follow and enforce all Hotel’s rules and regulations at all times.
- Ensure that the department’s rules and regulations are observed at all times.
- Maintain personal grooming and hygiene standards.
- Provides functional assistance and direction to the kitchen's daily operations.
- Produce a high level of food quality to satisfy the needs of guests.
- Ensure that all standard recipes are followed in the preparation process.
- Be aware of the Safety policy of the section.
- Be stationed at the buffet station at times of the buffet period if required.
- May be assigned to any other kitchen if required.
- Cleans and maintains work areas, cold rooms, and all equipment.
- Strive to implement the AccorHotels Vision and demonstrate active use of the AccorHotels Values.
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