The main purpose: To assist the Demi Chef de Partie with preparation, cooking, and storage of all food items in the allocated kitchen (i.e. be it the pastry, cold or hot kitchen). Must be knowledgeable about the section of the kitchen they are responsible for. Must adhere to all Health & Safety HACCP and Food Safety regulations. Must demonstrate and maintain high levels of customer service that consistently exceeds the expectations of our guests.

Reporting to the: Demi Chef de Partie

Key responsibilities

Management of the Kitchen Operation

• Ensure all the mis-en-place is prepared on time and kept fresh.
• Responsible for the cooking of the food.
• Ensure have all the required resources and supplies (e.g. knives, boards, spices, vegetables etc.) at the cooking stations.
• Ensure all food is prepared as per the approved menu and per set standards.
• Ensure all food preparation stations are kept...