Responsibilities:
- To provide food services to all guests, internal and external, in a manner that isprofessional, 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
Requirements:
- Minimum of 2-3 years of experience in a similar role
- A WSQ Food Safety certificate is an asset
- Excellent customer service and teamwork skills
- Strong planning, organizational, and time management skills
- You can work under pressure and ensure compliance with health and safety procedures
