Reporting to our Executive Chef you will be responsible for food preparation for our breakfast buffet, a la carte, in room dining, and functions service. You will be required to maintain a clean and hygienic work environment, whilst ensuring a high-quality product. In this role you will be responsible for strict stock rotation and minimum wastage. You will be responsible for organising an assigned section and will need to ensure it runs efficiently and productively. You will be required to monitor stock daily, and advise the Sous Chef of product requirements in advance. Your duties include:
- Perform general or specialized cooking duties
- Ensure all food produced is in line with kitchen recipes and presentation standards
- Assist with the implementation and maintenance of programs to ensure high standards of cleanliness and organisation within the kitchen and related outlets
- Train or supervise other kitchen team members and promote flexibility and productivity
