Main Responsibilities:
- Take part in training and implement accordingly
- Keep superior informed about all unusual matter concerning any plan affecting his/her area
- Adapt to unexpected situation
- Knowledgeable and compliant to Rules and Regulations prevailing in the Establishment
- Ensure guests satisfaction during services
- Ensure the quality of food produced and served to guests are as per set standard
- Comply with Quality Management System and S&H regulations and policies
- Receive and examine work programmes from superior
- Collect ordered food items from store
- Prepare “mise-en-place” of all foodstuffs as appropriate
- Start cooking by executing processes (fiches techniques) according to specificity of meal/pastry
- Check and control the proper storage of products, especially those freshly produced, checking on portion control, so as to maintain product quality and quantity
- Respect and apply SOPs
- Ensure compliance to all safety standards
- Respect procedures for food handling purposes
- Comply with all the sustainability commitments and practices implemented within business units
- Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society
Candidate’s Profile:
- Basic theoretical knowledge (Form III)
- No prior experience required
- Must understand both English and French
