Primary Responsibilities Include:

• Prepare food and provide prompt, courteous and accurate service to all the customers (both internal and external) as per the set standards.
• Judging quality of raw material & providing quality finished products.
• Plating and presenting meal items as per the seniors’ instructions.
• Should maintain awareness of food cost, ensure minimum spoilage and wastage at all times.
• To supervise the work and training of in-house trainees in the section as required.
• Ensure that allocated section is always kept clean and all prep is completed.
• Maintaining quality and quantity control in all aspects, from portion control to freshness of the product presented.
• Ensure that the production, preparation, and presentation of food are of the highest quality at all times.
• ·Ensure that the quality & quantity standards are adhered to in the section.
• Maintain full awareness of all menu items, their recipes, methods of production and presentation standards.
• Assist with deliveries and restocking.
• Assisting with stock rotation and cleaning stations.
• Responsible for hygiene, safety and correct use of equipment and utensils.
• Carry out any other duties as required by management.
• Be able to make recommendations for alternatives, understand and action all required dietaries and allergens as requested.
• Report any maintenance issues to the senior Chef.

Requirements

What You Bring:

• Good knowledge of cooking styles, hygiene & safety standards and working in a fast-paced environment.
• Excellent attention to detail.
• Excellent organizational and time management skills.
• Proven track of food preparation, presentation and preservation knowledge is essential.
• Graduate from a Hotel Management Institute or Food Production Course from a reputed institute – advantageous.
• 2-5 years relevant working experience, within hospitality will be advantageous.