The main responsibilities and tasks of this position are listed as, but not limited to the following:
- Measure meal components accurately for Section Chef.
- Ensure that daily food preparations meet outlined recipes including portion size, quantity, and quality.
- Prepare, plating and presenting culinary / pastry items as directed by the Section Chef.
- Receiving deliveries and verifying that all ordered items are received and are good quality.
- Taking inventory of supplies and notifying superiors when stock is low.
- Disposing of expired and spoiled food items stored in stock rooms, refrigerators, and freezers.
- Cleaning and ensuring that all the workstations are organized and properly sanitized.
- Perform daily and weekly tasks, such as temperature checks, food labeling and dating, and proper storage as per requirement.
- Identify and address any hazards or defects in the kitchen or equipment, and promptly report any issues to the Section Chef.
- Familiarize with the opening and closing procedures of the kitchen and perform them on a rotational basis.
- Adhere to the hotel's Food Safety and Health & Safety policies.
- Develop a thorough understanding of hygiene control and the chemicals used in the workplace.
- Attend all required training sessions.
- Maintain good working relationships with your own colleagues and all other departments.
- Any other adhoc duties as and when assigned by the Management.
