Key Accountabilities:

• Assist in the creation and development of new dishes.
• To direct all Kitchen Hands and Cooks daily in conjunction with Senior Chefs.
• To ensure correct portion sizes are maintained by all cooks and chefs and that wastage is kept to a minimum. Food is properly rotated, and excess product is put to proper use to prevent spoilage.
• The training of cooks, trainees, and Kitchen Hands within the department to achieve the prescribed standards of performance and procedure.
• To prepare, present and serve food according to the prescribed standards.
• To possess good product knowledge of all food items as to how they are to be stored prepared and served in accordance with menu specifications.
• To observe and practice "safe food" food safety and comply with all Hotel and Health Department guidelines in relation to food safety and hygiene.
• To ensure a high standard of personal presentation in accordance with uniform regulation.
• Cleanliness of working area and all utensils, especially chopping boards, knives, work benches. Maintaining service and food preparation areas in a hygienic and tidy manner.
• To store, rotate, label and date all perishable foods in the prescribed manner and to alert your supervisor to any irregularities.
• To be fully conversant with all chemicals in the Kitchen, their correct application, storage and safe affective use.
• To understand the correct storage temperature for all food products and to constantly monitor and be aware all temperatures comply with checklist.
• To possess an understanding of how to safely operate all kitchen equipment.
• The observance and practice of correct safety and security procedures.
• Compliance with all hotel rules, health and hygiene regulations and emergency procedures regarding hotel guests and hotel premises.
• To understand the importance of the guest, and in all guest contact situations to treat the guest with courtesy and respect, and provide a friendly, effiTo liaise and co-operate with all fellow employees.
• Train and supervise junior kitchen staff, including commis chefs and kitchen porters.
• Provide guidance, coaching, and support to team members to ensure consistent performance.

Any additional duties or responsibilities as directed by your Supervisor or Management are to be undertaken on request.

To gain the practical and theoretical knowledge in all aspects of Kitchen work.

Health & Safety

• Demonstrate a commitment to Health and Safety by promoting a safe and healthy workplace that acknowledges the contribution of all team members in maintaining safe work practices
• Ensure all food is prepared and stored in accordance with health and safety regulations.
• Adhere to all food hygiene and safety standards in the kitchen.
• Report any safety hazards, accidents injuries or equipment issues to the Senior Sous Chef.

General

• To take on any other task or assignment and/or projects as required.
• Any additional duties directed and requested by Manager.
• Provide general assistance and information to Manager as required.
• Any other tasks that we may reasonably ask you to complete.