Job Summary

Main Duties/Responsibilities:

Provide professional support to the Kitchen in the following:

Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
Performing basic cleaning duties and ensuring that workstations are properly sanitized.
Plating and presenting meal items as per the Chef de Partie's instructions.
Take any note on new recipes, new procedures, keep learning process going at all times to improve professional knowledge.
Perform any general duties as defined by his supervisor and help in any other department or section in the kitchen.

CANDIDATE PROFILE

Previous work experience in a similar position in a four or five star hotel or comparable restaurant for a minimum of 2 years.
Hotel School Degree or diploma or equivalent.
Experience working in a multi-cultural environment.
Organized and well planned.
Able to work with speed and efficiency throughout maintaining positive attitude.
Verbal and written good English language skills.

Commis chef