• Manage, organize and ensure the smooth running of your particular section.
• To maintain a good working relationship with all colleagues and other departments.
• To report daily to the Junior Sous Chef, Chef de Cuisine / Sous Chef and/or Chef de Partie and cooperate with other members of the Kitchen Team.
• To prepare daily mise en place, according to work lists or verbal instructions given by the Junior Sous Chef, Chef de Cuisine/SousChef and/or Chef de Partie.
• Follow verbal instructions given by the Junior Sous Chef, Chef de Cuisine/SousChef and/or Chef de Partie at all times.
• Ensures that all acquired items are ready to go, well before service.
• Takes a professional interest in constantly maintaining a high standard of food preparation by checking food for taste, temperature and visual appeal.
• Ensures all dishes are uniform in content, taste, presentation and established portion sizes are adhered to.
• Ensures that goods and food items are stored in the correct manner, which prevents contamination and minimizes food spoilage.
• To maintain an organized, clean and hygienic work area.
• To ensure that fridges, storage and working areas are cleaned and maintained, ensured that chemicals are used according to manufacturer’s instructions and with minimum wastage.
• Leaves the work area clean and organized; then hands over to incoming shift workers.
• Reports any equipment malfunctioning and problems to the Junior Sous Chef, Chef de Cuisine/SousChef and/or Chef de Partie.
• Makes every attempt to prevent any damage, breakage, theft or loss of Hotel property.
• Assist in reducing the overall food cost within given guidelines as well as other kitchen related expenses by controlling requisitions and maintaining adequate stock levels.
• Makes suggestions to the Chef de Cuisine/Sous Chef concerning improvements, which lead to a higher guest satisfaction and overall departmental profit.

 

• Reports to the Junior Sous Chef, Chef de Cuisine/SousChef and/or Chef de Partie for correct disciplinary action to be taken against staff, fair and professionally, to maintain a high level of staff moral and discipline.
• Informs and consults the Junior Sous Chef, Chef de Cuisine/SousChef and/or Chef de Partie of any problems, discrepancies and happenings with the kitchen operation.
• To order items from the stores or productions rooms and double check the requisitions, must do a physical check of the kitchen stock.
• All requisitions must be filled out the day before issuing; must be signed by the Chef de Cuisine/Sous Chef.
• To report for duty punctually, wearing the correct uniform, nametag and neat grooming applicable.
• Be fully conversant with all health and safety, fire and emergency procedures.
• Maintain a high standard of personal hygiene, dress, uniform and body language.
• Be polite and professional in any situation where the image of the Hotel is represented.
• To use and store kitchen equipment according to departmental procedure and manufacturer’s instructions, and in a manner which ensures minimum breakage and loss.
• To attend all scheduled training, even if this falls outside of regular working hours.
• To attend briefings and meetings a requested.

• To attend any team building and extra-curricular sporting activities as required.