Job Description

Your day to day

oPossess thorough knowledge of the establishment's facilities, operations, and personnel.
oDemonstrate strong understanding of food service techniques and menu content.
oStrictly follow all recipes, methods, and instructions provided by the immediate supervisor.
oEnsure consistent preparation, presentation, and quality of all food items.
oAlways maintain the highest food quality and hygiene standards.
oEnsure mise-en-place is properly completed prior to each service period.
oAdapt effectively to various shift patterns and section requirements.
oRespond calmly and professionally to any situation as it arises.
oReport all significant matters promptly to the senior chef.
oKeep all kitchen equipment and utensils clean, hygienic, and in proper working condition; immediately report any malfunction or damage to management.
oMaintain full understanding and safe operation of all electrical and mechanical kitchen equipment.
oEnsure correct use and cleaning of all equipment to extend service life and prevent damage.
oAdhere strictly to hygiene and sanitation standards established by the hotel when handling food.
oPractice resource efficiency regarding food, paper supplies, electricity, and water.
oComply with HACCP standards and food safety practices.
oPerform additional duties and participate in special projects as assigned.

GENERAL

oReport for duty on time in accordance with the weekly rota.
oCommunicate effectively with all other departments.
oAttend meetings, training sessions and any other required meeting or training session.
oIdentify opportunities to innovate service delivery and product offering to meet and exceed client expectations.
oEnsure safe work practices are adopted at all time and report any OHS concerns immediately to your direct manager or HR Manager.
oAware of the hotel fire and safety and emergency procedures
oKnowledgeable of the menu, food items and goods handled in designated area
oConstantly maintain a high standard of food preparation, control wastage and spoilage.
oEnsures a clean, professional appearance according to hotel grooming standards
oFollow discipline on all procedures (HACCP, Health and Safety, and Food Safety Management, Fire and Safety) effectively.
oMeet maximum creativity and understanding of food, by creating dishes and assisting with menu development.
oAchieve customer satisfaction rating of above expectations.
o

PERSONAL CHARACTERISTICS

Education

oHigh School qualifications; any culinary certification
oCompletion and awarded Basic Food Hygiene Certification
oCompletion and awarded HACCP Certification is an advantage
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Experience

oAt least 3 years previous experience in a hotel or branded units
oMinimum 1 years in similar capacity
oKnowledge of volume production and ability to maintain the highest quality standards.

Technical

oCompetent Oral and Written Communication Skills
oAbility to follow standards recipes and convert quantities mathematically
oKnowledge of procedures and methods used in the preparation, production, presentation and storage of food items
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Personal Attributes

o'Can do' attitude and a high level of energy
oProfessionally groomed
oAble to manage task simultaneously; and priorities
oFlexible and aware of the pressure points within the kitchen environment and adapt to each situation with maturity and calmness.

Always goes the extra mile to ensure guests satisfaction.


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