WO
Job Description
JOB RESPONSIBILITIES & DUTIES:
- To maintain good standards of hygiene in the unit and enforce strict health and hygiene standards.
- To ensure that all stocks are kept under optimum conditions.
- To assist with menus planning and costing
- Ensure adequacy of supplies at the cooking stations
- To provide innovative menu ideas
- Support the Demi Chef de Partie or Commis I in the daily operation and work.
- Work according to the menu specifications by the Jr. Sous Chef / Chef de Partie.
- Keep work area at all times in hygienic conditions according to the rules set by the hotel.
- Control food stock and food wastages in his section.
- Prepare the daily mis-en-place' and food production in the dedicated sections & follow the instructions and recommendations from the immediate Superiors to complete the daily tasks.
- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.
- Coordinate and participate with other sections of requirements and cleanliness.
Education and Experience:
- Formal training in Culinary Arts.
- Degree/Diploma in food production from any reputed institute.
- Must have at least 3-5 years practical culinary experience.
Language Skills:
- Ability to speak, read, analysis, and interpret standard of performance manuals, technical procedures, manual or statutory regulations.
Computer Skills:
- Working knowledge of various computer software programs including, but not limited to, Word-processing, spreadsheets, and emails.