- Maintain daily mise en place and prepare ingredients
- Inspect and clean food preparations areas, to ensure safe and sanitary food-handling practices
- Ensure the highest standards and consistent quality in the daily preparation
- Keep up to date with the new products, recipes and preparation techniques
- Have full knowledge of all menu items, daily highlights and promotions
- Adhere to recipes and stock management
- Adjust cooking based on guest preferences
- Effective communication between colleagues to ensure a secure and friendly working environment
- Establishing and maintaining effective inter-departmental working relationships
- Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
- Actively share ideas, opinions and suggestions
- Efficiency in preparations and execution
- Follow guidelines provided in Colleague Handbook
- Set example to others on personal hygiene and cleanliness on and off duty
- Guide and train the Junior Colleagues on a daily basis to ensure high motivation and productive working environment
- Acquire culinary knowledge and skills to grow as a Junior Sous Chef
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