Job Description
Job Description
Key Duties and Responsibilities
- 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.
