DUTIES AND RESPONSIBILITIES

• Daily food preparation to meet the standard and the quality set by the Restaurant. Production, preparation and presentation of food of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follow good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain equipment and reporting of malfunctioning.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with timelines.
• Checks periodically expiry dates and proper storage of food items in the section.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Assess quality control and adhere to hotels service standards.
• Opening and closing of stock.
• Carry out any other duties as required by management.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• At least two years of experience in relevant field.
• Excellent culinary catering talent.
• A high standard of spoken and written English.
• Proven experience with production of pastries will be an added advantage.
• Flexible working hours subject to the demands of the business.
• Able to work under pressure.