Duties and responsibilities: 

• Maintain a high standard of specified work in accordance with the Executive Chef's guidelines 

• Ensure that food preparation, quality and presentation standards are met at all times 

• Monitor the stock movement and report to the Chef de Partie or Manager on Duty for the replenishing on your section 

• Carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage 

• Keep high standards of personal hygiene 

• Keep high standards of cleanliness in the section where employed and assist in any job regarding hygiene or cleanliness 

• Ensure adherence to the hotel’s Food Safety and Health & Safety policies at all times 

Requirements: 

• At least a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma in Hospitality/Tourism or equivalent 

• At least 1-year working experience in the related field 

• Strong knowledge of HACCP