Job Description

Key Duties and Responsibilities

 

Consistently offer professional, friendly, and proactive guest service while supporting ColleaguesPrepare all food items for à la carte and buffet menus, specifically for the Cold Kitchen Section, according to hotel recipes and standardsEnsure consistency in food preparation and maintain quality standards through daily checks of mise en placeMaintain proper rotation of products in all chillers to minimise wastage/spoilageEnsure cleanliness and maintenance of all work areas, utensils, and equipmentFollow kitchen policies, procedures, safety and sanitation standards, and HACCP controlsLiaise with Head Chef regarding guest feedback and attend daily and monthly meetingsMaintain good working relationships with colleagues and contribute to a positive team environmentParticipate in training sessions and continuously improve culinary skills and knowledge

 

Qualifications

Experience & Educational Requirements

2-3 years in a similar role in a medium to large hotel.Basic Food Hygiene Certificate is preferred.Hospitality School Certificate is preferredComputer literate in Microsoft Windows applications an assetPositive attitudeGood communication skillsAbility to work under pressureAbility to work on own or in teamsAbility to make decisionsGood product knowledgeAbility to produce checklistsHACCP control knowledge
Additional Information

Additional Information

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.