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Job Description and Requirements
Reports any equipment malfunctions to supervisors.
Accommodates guest requests for special food items as available through supervisor.
Check weekly roster for following weeks schedule.
Assists in the preparation of all food items in accordance with standards of quality, quantity control, and presentation as established by the Executive Chef.
Prevents the spoiling and contamination of food by practicing proper sanitation and complying with Hotel policy and health regulations.
Attends Culinary meetings.
Ensures proper pick-up of requisition items and checks adherence to quality standards.
Helps department in minimizing wastage and losses and achieving food cost targets.
Ensures station is clean at all times.
Creates and maintains a sound working relationship with all preparation personnel.
Complies with departmental policies as well as forth in the Employee Handbook.
Reports with proper tools, clean uniform, and recommended footwear at the stated time.
Reports to Sous Chef / Chef de Partie prior to leaving station for break of at the end of the shift.
Performs other duties as may be assigned from time to time