Job Description
- Assist in the preparation and cooking of menu items according to recipes and standards.
- Follow instructions from the Demi Chef de Partie Chef de Partie and Sous Chef.
- Ensure proper food handling storage and labeling in line with HACCP standards.
- Maintain cleanliness and organization of the work station and kitchen areas.
- Assist with mise en place and basic food preparation tasks.
- Ensure food quality consistency and presentation meet hotel standards.
- Minimize waste and assist in stock rotation (FIFO).
- Adhere to all health safety and hygiene regulations.
- Work cooperatively with colleagues to ensure smooth kitchen operations.
Qualifications :
- Diploma or certification in Culinary Arts is an advantage.
- Minimum 12 years experience in a similar role in a hotel or restaurant.
- Basic knowledge of kitchen operations and food preparation techniques.