Basic chef in larger kitchens who works under a Chef de Partie to learn responsibilities and operation of Bakery/Pastry. This may be a chef who has recently completed formal culinary training or is still undergoing training.
General Tasks and Responsibilities:
1. Specific Duties and Responsibilities:
Prepares and cook a la minute orders, such as hamburgers, steaks and other entrees.
Receives guest s orders from Chef De Partie and prepare accordingly fruit platters and dessert.
Observes and tastes food being cooked, samples all foods prepared.
Control temperature of cooking appliances, fries and cooks simple hot food items. Orders other dishes from Hot Kitchen.
Clean and maintains work areas, equipment and cold rooms.
Bring the fruits and daily market items from the Receiving Area.
Bring the store requisition items and arranged in the Kitchen Store First Come First Out Policy.
Performs duties common to all Rank and File and non-supervisory personnel and other duties as may be assigned.
Ensure that the equipments are correctly handled and maintained.
2. General Responsibilities
Complies with IHC Hygiene and Sanitation Standard.
Maintains a high standard of personal hygiene and grooming at all times.
Adheres at all times to all Company, Hotel and Statutory Rules and Regulation and Policies.
Ensures that your designated uniform is worn, well pressed and in a good state of repair and to ensure that you wear a name tag at all times.
Demonstrates a working knowledge of fire prevention and to follow the hotel evacuation plan on hearing the alarm.
Be security conscious with respect to the guest, staff and hotel property / welfare and to report suspicious circumstances to your Supervisor.
Maintains your department area in safe, hygienic and presentable state at all times and to report any damage to furniture, fittings and equipment to your Supervisor.
Cooperates and communicate with your colleagues, Supervisors and Management to ensure effective departmental teamwork and high morale.
Attends any Meetings, Training Session or Courses that may be beneficial to you and your department on request from your Supervisor / Manager.
Follows all procedure set up for the protection of the environment within the hotel and grounds.
Familiarizes yourself with the following procedures:
Hotel fire procedures
Crisis Management system
First Aid procedures
Hotel security procedures
Health & safety policy & procedures
Hotel product knowledge
Hotel standard manuals
Hotel environmental procedures