Job Description:
- Prepare and present menu items showing variety and flair, within the cost margins specified by the Lounge
- Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained
- Prepare and ensures availability of mis en place as required
- Check that all cooked and pre-cooked foods are properly stored
- Order necessary foods according to proposed business demands. Consult with Executive Chef for guidance and authorisation of order
- Liaise with front of house staff regarding the availability of menu items, additions to the menu and any relevant changes
- Keeps all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Executive Chef
- Be familiar with other areas in the Kitchen so when called upon, assistance can be provided Assist and liaise with chef on duty as required.
Requirements:
- Basic culinary training or relevant kitchen experience preferred.
- Passion for cooking and willingness to learn.
- Good understanding of food hygiene and safety practices.
- Ability to work in a fast-paced, team-oriented environment.
- Flexibility to work shifts, weekends, and public holidays. Physically fit and able to stand for long periods.
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