- Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy.
- Checks the quality of raw materials in assigned areas, as well as their storage, handling and usage.
- Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef.
- Keeps the Sous Chef informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations.
- Attends kitchen meetings in absence of the Sous Chef and counsels subordinate’s employees if necessary.
- To ensure that all kitchen Mise en Place is prepared according to production plan.
- Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends.
SKILLS & ABILITIES
- Completion of GCE ‘O’; or minimum of one year related experience and/or training; or equivalent combination of education and experience.
- Ability to develop test recipes and/or techniques for food preparation/presentation.
- Knowledge of food inventory
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