Ph3Responsibilities /h3 ul liMaintain a high standard of specified work in accordance with the Executive Chef's guidelines /li liEnsure that food preparation, quality and presentation standards are met at all times /li liMonitor the stock movement and report to the Chef de Partie or Manager on Duty for replenishing in your section /li liCarry out daily and weekly procedures, including temperature checks, food labelling/dating and storage /li liKeep high standards of personal hygiene /li liKeep high standards of cleanliness in the section where employed and assist in any job regarding hygiene or cleanliness /li liEnsure adherence to the hotel’s Food Safety and Health Safety policies at all times /li /ul h3Requirements /h3 ul liAt least a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma in Hospitality/Tourism or equivalent /li liAt least 1-year working experience in the related field /li liStrong knowledge of HACCP /li /ul h3Equal Employment Opportunity Statement /h3 pWe 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. /p pAll 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. /p /p #J-18808-Ljbffr