The Position
To cook any food on a daily basis according to business requirements
KEY ROLES & RESPONSIBILITIES
- To report for duty punctually wearing the correct uniform at all times
- Organize together with de Chef de Partie the shift on his/her section with regard to mise-en-place production and its service
- Take orders from his/her Chef de Partie and carry them out in the correct manner
- Together with his/her Chef de Partie to write daily wine dry store food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in his/her section
- Maintain good employee relations and motivate colleagues
- Work to the specifications received by the Chef de Partie regarding portion size quantity and quality as laid down in the recipe index
- Responsible for completing the daily checklist regarding mise-en-place and food storage
- Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef
- Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out
- Check the main information board re change of any Banquets or other information regarding the organization
- Keep the section clean and tidy
- Pass all information to next shift
- Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef
- Assist the Chef de cuisine in composing new recipes and menu ideas
- Have a complete understanding of and adhere to the companys policy relating to fire hygiene and safety
- The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate
Qualifications :
QUALIFICATIONS & REQUIREMENTS
- Reading writing and oral proficiency in the English language
- Good communication and customer contact skills
- Team Player
EXPERIENCE
- Minimum 1-year experience as Commis Chef in 5 * luxury hotels
Remote Work :
No
Employment Type :
Full-time
Key Skills Culinary Experience,Food Handling,Restaurant Experience,Food Preparation Experience,Kitchen Experience,Hotel Experience,Taleo,Cake Decorating,Cooking,Baking,Sanitation,Knife Skills
Experience: years
Vacancy: 1