- Duties include assisting the Production team in food preparation and performing related duties in the Kitchen.
- Responsible for the work assigned by Executive Sous Chef, Executive Chef or Chef de Partie in any section of the kitchen as per the standards.
- Ensure to perform miscellaneous job-related duties as assigned.
- Ensure HACCP procedures are followed and explicit records are kept at all times.
- Exceed guest expectations in quality and service of food products
- Any matter which may effect the interests of hotel should be brought to the attention of the Management.
- Ensure that the preparation and presentation of food complies with the standards.