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Role Purpose Statement:

To assist the Demi Chef de Partie and Chef De Partie with the preparation of ingredients and perform other jobs as assigned by the supervisor.

Key Responsibilities:

• To maintain a high standard of specified work in accordance with the supervisor’s instructions
• To monitor stock movement and be responsible for ordering in the pastry section
• To aid in achieving food cost, kitchen standards and overall objectives
• To carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage
• To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to Demi Chef De Partie Chef De Partie and Executive chef
• To keep high standards of personal hygiene, clean uniform and overall camaraderie
• To adhere to company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained
• To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to in the pastry section
• To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit
• To be familiar with the opening and closing procedures of the kitchen and pastry in particular
• To keep the station clean at all times
• To be fully aware of all hygiene controls and chemicals used in the workplace
• To have full knowledge of, and be able to act upon, fire safety procedures
• To be responsible, whilst liaising with the Executive Chef, for self-development
• To carry out and assist in the smooth running of the kitchen
• Attend all meetings and training sessions as required
• To comply with any reasonable request from your superiors
• To assist in other sections or help with other duties when the kitchen is short-staffed, in emergencies, or when the number of covers is required.
• Performs any other reasonable duties as required by the department head.

Requirements

• Apprenticeship or job training
• Certificate or Diploma in food production an added advantage
• One Year experience in Food Production in a 3-star hotel
• Expected to be familiar with common culinary terms