Support the Kitchen team in thedaily operation and work
Workaccording to the menu specifications by the executiveChef.
Keep work area at all times inhygienic conditions according to the rules set by thehotel
Control food stock and food costin your section
Prepare the daily mis-en-place and foodproduction in different sections of the main kitchen orsatellites
Follow the instructions andrecommendations from the immediate Superiors to complete the dailytasks
Ensure the highest standards andconsistent quality in the daily preparation and keep up to datewith the new products, recipes and preparation techniques
Coordinate and participate with other sectionsof requirements, cleanliness, wastage and costcontrolSkillsEducation, Qualifications & ExperiencesYoushould have a professional kitchen apprenticeship or chefs trainingcourse and previous experiences in quality establishments alongwith good culinary skills.