Produce all necessary food for all foodservice operations as required as instructed by the
Sous Chef or Head Chef.
• Pro-active ordering maintaining minimum par levels of food for h section of the kitchen.
• Maintaining quality and quantity control in all aspects, from portion control to freshness of the
product presented.
• Ensure that the cleaning of kitchen and staff food service areas are to the agreed standard.
• To achieve maximum sales for the hotel business plan, by accommodating any events that
require food and beverage.
• Cover sickness, and follow policies on absenteeism for the whole team.
• To understand and comply with food hygiene regulations.
To ensure and enforce personal hygiene.
• Ensure all house rules are adhered to in all departments at all times.
• Leading by example is vital for this position.
DISCLAIMER: Dear Candidate! You are fully responsible to deal with the employer on the hiring process. GulfJobs.com will not take any responsibility on your hiring process. Genuine employer does not ask money for hiring!