Work in any section of the kitchen when necessary, due to business levels or colleague shortages.
Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
Have a complete understanding of, and adhere to the company’s policy relating to fire, hygiene and safety.
Assists in the building of an efficient team of colleagues by taking an active interest in their welfare, safety, training and development.
Attends meetings and briefings as instructed by the Executive Chef.
Maximize colleague productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
Have a complete understanding of the hotel’s colleague handbook and adhere to the regulations contained within it.
Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
Interacts with management of other departments within areas of responsibility and develops solid working relationships with them.
Portions food products prior to cooking according to standard portion sizes and recipe specifications.
Follows proper plate presentation and garnish set up for all dishes.
Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
Develop menus and set standard recipes (as per SOPs) which allow the restaurants to run at an acceptable food cost, thereby satisfying guest needs and expectations.
Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines.
Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
Ensures that all colleagues have a complete understanding of and adhere to the hotels policies and procedures.
Always strive to perform any additional duties and responsibilities given
Respond to change in the departmental function as dictated by the industry, company or resort.
Records guest complaints, requests and solutions together with any other issues related to personnel, equipment, produce Etc. and reports them to the Executive Chef or Executive Sous Chef.
Conducts colleague performance appraisals to review colleagues’ general performance and discuss any areas for improvement.
Assumes 100% responsibility for quality of products served.
Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
Work in any section of the kitchen when necessary, due to business levels or colleague shortages.
