Descrição da vaga

Main duties: 1. To carry out the preparation tasks pertaining to his/her station according to standard recipes. 2. To assist in the preparation of food for all meals, room service, receptions and a la carte restaurants. 3. To faithfully follow the recipes and presentations, as provided by the Sous Chef and Chef de Cuisine, in order to maintain the standards of quality and consistency of the product. 4. To collect all the tools needed at the station s/he has been assigned to in good time. 5. To check and complete the daily mise en place and set-up of his/her work station. 6. To work in a tidy and clean manner, ensuring that work spaces and all cold rooms are in accordance with hygiene standards. 7. To maintain the cleanliness of all food preparation areas, of all refrigerators and freezers in the kitchen and of the food storerooms. 8. To minimize waste of all food items. 9. To communicate with the Chef de Partie regarding all aspects of work, to keep him/her updated on any problems and irregularities that may arise, and to recommend ways to address them. 10. The ability to assist the Chef de Partie in ordering all the food and products required for the following day. 11. To correctly respond to any hotel emergency or security situation. 12. To observe HACCP hygiene and safety rules. 13. To have full knowledge of the hotel food standards 14. To contribute to the development of a safe, pleasant and clean work environment. 15. To follow policies and procedure set by the Ikos Green Program of the company. General duties: 1. To respond to any changes in the Kitchen department function as dictated by the industry, company and hotel. 2. To report for duty punctually, follow the company grooming standards at all times. 3. To provide a courteous and professional service at all times. 4. To maintain good working relationships with colleagues, and all other departments. 5. To have a complete understanding of the hotel's employee handbook and adhere to the regulations contained within. 6. To have a complete understanding of and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety. 7. To maintain a high standard of personal appearance and hygiene at all times. Occasional duties: 1. To carry out any other reasonable duties and responsibilities as assigned by the Chef de Cuisine.

Requisitos