Department: Kitchen
Supports the kitchen team with basic food preparation and cooking techniques while learning and maintaining quality standards.
Key Responsibilities:
- To prepare food & provide prompt, courteous & accurate service to all the customers (Internal & External) as per organisational standard of quality.
- Controls food wastage without compromising on food quality.
- Prepare all mise-en-place in production sections for smooth kitchen operation.
- Ensures hygiene and cleanliness of his area at all the times.
- To assist Chef de Partie in implementing organisational standards on food quality, preparation and presentation.
Education
- Secondary schooling or equivalent technical school.
- Apprenticeship training or attended Food production course in a hotel school.
Knowledge / skill
- Thorough knowledge of basic food preparation methods and procedures
- Knowledge of volume production and ability to maintain the highest quality standards
Experience
- Between 1-2 years experience in a hotel.
