Preparation of required mis en place and general running and organisation of the assigned section.
To contribute to the production of the highest possible food quality in the delegated section at all times, and to co-ordinate and be responsible for staff in the delegated section.
All production is carried out in line with appropriate food portion control, the departmental business plan, and corporate guidelines, and service concepts.
Requirements
Organise section to ensure that all food produce is produced in the best in terms of food quality, food cost and food safety
Prepare, cook and present food to the details as per the menus or function sheets and in accordance with hotel standards
To carry out all tasks as required by the Executive Chef.
Fluent in English
A natural Yes I Can! attitude
Well organised and able to work under pressure
Shows initiative and flexibility. The Rezidor Hotel Group - 12 months ago
