Consistently offer professional, friendly, and proactive guest service while supporting Colleagues
Prepare all food items for à la carte and buffet menus, specifically for the Cold Kitchen Section, according to hotel recipes and standards
Ensure consistency in food preparation and maintain quality standards through daily checks of mise en place
Maintain proper rotation of products in all chillers to minimise wastage/spoilage
Ensure cleanliness and maintenance of all work areas, utensils, and equipment
Follow kitchen policies, procedures, safety and sanitation standards, and HACCP controls
Liaise with Head Chef regarding guest feedback and attend daily and monthly meetings
Maintain good working relationships with colleagues and contribute to a positive team environment
Participate 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 preferred
Computer literate in Microsoft Windows applications an asset
Positive attitude
Good communication skills
Ability to work under pressure
Ability to work on own or in teams
Ability to make decisions
Good product knowledge
Ability to produce checklists
HACCP 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.
