OBJECTIVE

To assist in overseeing and directing all aspects of the kitchen operation, working as an integral part of the kitchen team.

KEY DUTIES / RESPONSIBILITIES

KEY DUTIES

• Preparing thorough mise-en-place of all items featured on the menu
• Preparing orders to established standards
• Ensuring that assignments are carried out efficiently
• Paying attention to portion control and food cost
• May be assigned to other areas of the kitchen if required
• Optimising the efficiency of their section
• Maintaining effective communication between the kitchen and waiting staff
• Responsible for proper storage of food in all areas
• Cleaning and maintaining of work area, cold rooms and equipment
• Ensuring that on handing over of the shift, the area is left clean, neat and organised
• Assisting the Chef de Partie to run the kitchen smoothly
• Assuming the responsibilities of the Chef de Partie in their absence

KEY RESPONSIBILITIES

• At all times, keeping updated on product knowledge of resort and related activities
• Resolving guest complaints to the guest’s satisfaction within your level of authority
• Maintaining excellent grooming and hygiene ensuring all grooming standards are met in relation to personal grooming and uniform presentation
• Complying with Resort Safety & Environment policies, initiatives and legislation
• Abiding by all Work Place Health, Safety and Hygiene regulations at all times
• Abiding by the guidelines set out in the Employee Handbook
• Carrying out any other duties as directed by your Manager or Supervisor.

This is not an exhaustive list of responsibility; it is only an indication of the duties and responsibilities expected from you. You could be subject to any other duty and responsibility by the management as and when required.