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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

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