Job Description
Roles & Responsibilities
Works under close guidance and supervision of the Chef de Partie
Prepares mis-en-place according to standard recipes
Is required to know basic cooking methods
Observes and tastes food items when being cooked
Take notes and records all recipes in your own recipe book
Assists in the preparation of functions and buffets
Transport food to and from outlets
Cleans and maintains work areas, equipment, utensils and cold rooms at all times
Assist Commi & Chef de Partie in performance of his/her duties
Works continually using the Customer Comes First values
Performs any other duties that may be assigned to him
Receive and transport the grocery items ordered by the section from store to kitchen
May be required to take part in Hotel/Kitchen training
Dispenses food only with a micros check or valid captains order
Desired Candidate Profile
Creative and passionate about food and customer service
Able to work in a high-pressure environment
Excellent interpersonal and communication skills; a team player
Add diplomas/certifications required if needed