Objective

To participate in all the food production areas of the kitchen and help in the preparation of hot and cold food.

Reports To

Chef de Partie

Key Duties/Responsibilities

• Actively participates in the provision of excellent service to guests.

• Updates the daily attendance book to control punctuality, absenteeism, overtime, and casual labour, in order to make sure his/her IN and OUT duty time have been recorded.

• Complies with grooming and hygiene and with safety regulations and procedures as well as SOP at all times.

• Prepares all pantry food items according to standard recipes, or as otherwise specified by superior, to ensure consistency of service to guests.

• Checks and controls the proper storage of products, especially those freshly produced, checking on portion control, so as to maintain product quality.

• Keeps all refrigeration, storage and working area(s) in clean condition, so as to comply with Health and Hygiene Regulations.

• Ensures that all equipment in the kitchen are kept clean and in proper working order.

• Reports any equipment in need of repair to superiors

• Performs general cleaning tasks, using standard resort cleaning products as assigned by superior.

• Keeps floors dry and clean at all times to avoid slip/fall accidents.

WORKING CONDITIONS:

General:

• Subject to the fact that he/she may from time to time be expected to work outside normal hours in order to meet reporting deadlines and take full responsibility of the department thereby extending his/her support whenever needed.

PERFORMANCE STANDARDS:

Specific financial measures of performance:

• To be agreed at each appraisal

Specific non-financial measures of performance:

• To be agreed on recruitment and at each appraisal.

General measures of performance:

• As a member of the department, he/she is required to set the highest standards of performance both within his department and as an example for others outside his department.

Frequency of appraisal:

• Performance to be appraised annually or as per policy of the company

Appraiser:

• To be appraised by the immediate superior.

This is not an exhaustive list of responsibilities; it is only an indication of the duties and responsibilities expected from you. You could be subject to any other duty and responsibility by the management as and when required.