Maintains the standards ofperformance as detailed in the Departmental Operations Manual toensure the efficient operation of the department in accordance withHotel Policy.
Set up station properly and ontime for each service period.
Make sure allfood is prepared by recipes designated by the Chef de Partie.
Notify Sous Chef or Chef de Partie of any problemsor complaints as when they arise.
Test foodsto determine if they have been cooked sufficiently, using methodssuch as tasting, smelling, or piercing them with utensils.
Proper food rotation - first in - first out.
After service switch off and clean oven tops andwork areas as well as surfaces.
Ensures thatguest needs and expectations are met by providing a consistentlyhigh standard of food preparation and presentation.
Assists in establishing the identity of the outlet byproviding the standards of food presentation required by eachoutlet.
Is aware of the method ofpreparation and the standard recipe for every menu items in hisparticular kitchen and follows the procedures at all times.
Maintains and cleans all work areas, kitchenequipment and utensils to the high standards of cleanliness andhygiene required by the hotel.
Co-ordinateswith colleagues whenever necessary regarding operationalproblems.
Is familiar with the operationalprocedures of all equipment in the kitchen and operates them in thecorrect manner to ensure the maximum efficiency and personalsafety.
To assist in the implementation ofthe various food safety and hygiene standards including HACCP andother Municipality regulations.
Participatesin regular meetings and briefings as may be scheduled.
Participates in any scheduled training and developmentprogram that may improve personal or departmental standards
Responds to any changes in the Food and Beveragefunction as dictated by the industry, company or hotel.
To be entirely flexible and adapt to rotate within thedifferent outlets of the Kitchen Department