Duties And Responsibilities
* Maintain a high standard of specified work in accordance with the Executive Chef’s guidelines
* Ensure that food preparation, quality and presentation standards are met at all times
* Monitor the stock movement and report to the Chef de Partie or Manager on Duty for the replenishing on your section
* Carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage
* Keep high standards of personal hygiene
* Keep high standards of cleanliness in the section where employed and assist in any job regarding hygiene or cleanliness
* Ensure adherence to the hotel’s Food Safety and Health & Safety policies at all times
Requirements
* At least a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma in Hospitality/Tourism or equivalent
* At least 1-year working experience in the related field
* Strong knowledge of HACCP
We believe a diverse and inclusive culture is better for everyone. Bringing individuals together is essential to the long-term success of our people, our business and the societies and economies in which we operate.
All colleagues, regardless of ethnicity, gender, age, sexual orientation, disability, background or religion, should be treated fairly and with respect, should be given equal opportunities, and be valued for the contributions they make in their roles. No form of bullying, intimidation, discrimination or harassment of others will be tolerated.