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Key skills for this role
About the Role
Organizes together with the Chef de Partie shifting in the section with regard to mise-en-place production and its service Takes orders from his/her Chef de Partie and carry the.
Key Skills for This Role
Responsibilities
- Organize shifting in the section with regard to mise en place production and its service
- Take orders from Chef de Partie and carry them out in the correct manner
- Complete daily checklist regarding mise en place and food storage
- Write daily wine, dry store, food requisitions and kitchen transfers on appropriate forms
- Maintain good colleague relations and motivate colleagues
- Work to specifications regarding portion size, quantity and quality as laid down in recipe index
- Attend daily meeting with Chef de Cuisine and other meetings as requested
- Check main information board regarding changes in Banquets or other information
- Report any problems regarding failure of machinery and small equipment to Chef de Cuisine
- Pass all information to the next shift about functions
- Maintain Hygiene and HACCP records in accordance with regulations
- Perform other tasks as assigned
Requirements
- Ability to organize shifting in the section with regard to mise en place production and service
- Ability to take orders from Chef de Partie and carry them out correctly
- Ability to complete daily checklist regarding mise en place and food storage
- Ability to write daily wine, dry store, food requisitions and kitchen transfers
- Ability to work to specifications regarding portion size, quantity and quality
- Ability to attend daily meetings and report problems
- Ability to maintain hygiene and HACCP records
Full Job Posting
Responsibilities
- Organizes together with the Chef de Partie shifting in the section with regard to mise en place production and its service
- Takes orders from his/her Chef de Partie and carry them out in the correct manner
- Is responsible for completing the daily checklist regarding mise en place and food storage
- Together with his/her Chef de Partie writes daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/ Sous Chef in order to achieve the high stock rotation desired in his/her section
- Maintains good colleagues relations and motivate colleagues
- Works to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index
- Attends daily meeting with the Chef de Cuisine and other meetings as requested by the Executive Chef/ Sous Chef
- Checks the main information board regarding changes in any Banquets or other information regarding the organization
- Reports any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure necessary work has been carried out
- Passes all information to the next shift about functions
- Maintains the Hygiene and HACCP records in accordance to the regulations
- Other tasks as assigned
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