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Responsibilities
1) To work as directed on appropriate section and directed by Chef de Partie.
2) To make sure all food is prepared to the correct standard and in conjunction with use charts.
3) To ensure good food quality and correct quantity.
4) To make sure all food items are sent to the correct area on time.
5) Good rotation of food items - First in First out (FIFO).
6) To notify supervisor of any problems or complaints as and when they arrive.
7) To be able to work on other sections when needed and take part in cross training when directed.
8) To be able to assist in preparation of food items on other sections.
9) To attend all department meetings on or off duty (off duty will be paid).
10) To follow and enforce the 'Clean as you go' policy and keep work areas and fridge's tidy at all times.
11) Do not leave or hand over the shift until the station has been checked by the Chef de Partie or Sous Chef.
12) Breaks and meals - as laid down in the staff handbook, 2x15 minutes and 1x30 minutes for lunch and dinner depending on hours of work.
13) All food items for preparation and storage must apply to the hotel company guidelines and in compliance with the 39-point checklist.
14) Take on any other reasonable request made by hotel management.
15) If sick, report to and contact the kitchen manager on duty and then follow SSP procedure as laid down in the staff handbook.
16) To fill out temperature charts daily.
17) To make sure production charts are closely followed and adhered to.
18) Be aware of accident prevention and help enforce safe working conditions. Zero accidents are our goal.
Job Details
| Date Posted: | 2013-03-18 |
| Job Location: | Jordan |
| Job Role: | Art/Design/Creative |
| Company Industry: | Hospitality/Tourism/Travel |
Preferred Candidate
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