a clean and neat work area.
inform sous chef /Executive Chef upon gaining knowledge of a hazardous
situation, emergency or threat to the security of guests, employees or hotel
immediately in a courteous manner to guest requests; if unable to personally
fulfill guest requests, immediately notifies supervisor.
(as requested by Management) in emergency duties which are outside those duties
as defined under ”specific tasks", but which are determined by Management
to be directly and urgently related to guest satisfaction and / or the welfare
or safety of guests, employees or hotel assets.
- - Familiar
with daily mis en place.
with the menu including presentation.
- - Work
closely with Demi Chef de Partie and or Chef de Partie to achieve the
and check the food before going out to the guest including quality.
the duty roster.
with kitchen equipment and utensils procedure and usage.
cook all food according to menu by following recipe.
food quality and good fresh quantity.
the rotation of the items used in buffet and functions.