RESPONSIBILITIES
– To work as directed on station of assignment under appropriate Chef de Partie.
– Make sure quality and quantity meets our standard.
– Be able to work in another area when needed and take part in cross training when directed.
OPERATIONAL RESPONSIBILTIES:Assist in preparing and producing quality food timeously under hygienic conditionsEnsure cleanliness of work area, proper disposal/ removal of food and proper storage and labellingMaintain a clean and sanitary work area including tables, shelves, walls, equipment, floor, storage areas and refrigerators, in line with hygiene norms and Health and safety security proceduresApply basic first aid and fire fighting proceduresResponsible for mise-en-place and food service of own’s work station/outletHave a thorough understanding and knowledge of all food itemsAbide to hotel’s established recipeMonitor to labelling and traceability system of the hotelCheck station upon arrival to determine status of food items, equipment and safety issues. Assist immediate superior in the preparation and presentation of food items in specific work station/ outletPromote the image of Ithe hotel and maintain a personal attitude of a high standard and qualityResolve complaints to the satisfaction of the guest and where relevant pass on to more senior managementBe entirely flexible and rotate within the different sections of the Kitchen if assignedPerform opening and closing procedures established for the Place of Work as assignedAdhere to the Emergency policy of the hotelBe careful in daily duties; report any accidentsAssist in carrying out monthly inventory of operating equipmentAttend daily Kitchen briefing Attend departmental meetingAny other cognate duties as assigned EXPERIENCE- Good communicating skills. – At least 1 year culinary experience.
P.O Box 91Caudan, Port Louis, Mauritius
Phone: 2024011
Apply Via:
hr@labourdonnais.com