Works closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
Organises and sets up the relevant sections of the Event Kitchen as efficiently as possible to increase speed and maximise productivity.
Assists the Chef de Cuisine/Sous Chef to ensure that all culinary standards comply with company and Hotel Policies and Procedures and Minimum Standards.
Ensures that all dishes are prepared consistently and according to standard recipes.
Monitors food and operating costs by reducing waste.
Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
Helps to train the culinary employees in the skills necessary for them to perform their function.
Performs the required actions according to the hotel’s established hygiene and sanitation / HACCP standards and assists other junior employees to comply.
Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.