Main function:
Provide support in all aspects of kitchen operations and food preparation.
Reports Directly to
: Head Chef
SPECIFIC DUTIES & ACTIVITIES
Assists with the preparation and planning of meal designs.
Ensure that kitchen activities operate in a timely manner.
Monitors inventory, while ensuring that the production and sales correspond accurately.
Provide support to all kitchen employees with various tasks including line cooking, food preparation, dish plating and cleaning.
Adheres to and implement sanitation regulations and safety regulations.
Ensure the right amounts of food are prepared for forecasted covers, special functions, and reservations.
Implement proper rotation of food in the “Mise en place.”
Adhere to the hotels standards of food quality, preparation, recipes, and presentation.
Minimize spoilage and wastage.
Actively coordinate the production and preparation of all food items within the assigned area ensuring a smooth and efficient operation.
Maintain the highest standards of quality and portion control, prepare requisitions, check expiry dates, identify slow-moving items, and ensure proper storage.
Maintain operating equipment and report any necessary repairs.
Consult with the Executive Chef regarding suggestions to improve quality.
Perform any other duties requested by management.