The main responsibilities and tasks of this position are listed as, but not limited to the following:
- Monitor the quality of ingredients and cooked dishes / pastry meet the hotel’s standards.
- Assist in managing kitchen inventory by keeping track of ingredients, ordering supplies, and minimising food wastage.
- Conduct quality checks on raw materials in assigned areas, ensuring proper storage, handling, and usage.
- Assist in training within department and to attend training sessions when requested.
- Keep the Respective Kitchen in Charge informed about all aspects of the assigned section.
- Complete Mise en Place according to standard operating procedures and meet with the Respective Kitchen in Charge daily to plan food and beverage activities.
- Assist in other food production areas as needed.
- Maintain good working relationships with your own colleagues and all other departments.
- Participate in serving guests during outside catering events as assigned.
- Coordinate with the stewarding department to address daily operational needs and maintain cleanliness standards.
- Any other adhoc duties as and when assigned by the Management.
