Assistant Cook

To prepare salads, fruits, dressings, meats, fish items, canapés, cold hors d’oeuvres, appetisers and other dishes and food items as instructed and in accordance with the Hotel’s quality standards.

Food Production

• Prepares all pantry food items according to standard recipes, or as otherwise specified by superior, to ensure consistency of service to guests.
• Executes special guest requests as required.
• Stores freshly produced products in accordance with quality and hygiene standards.

Storekeeping

•           Stores all food at appropriate temperatures using the proper containers with cover, labels and dates, to protect against waste and spoilage.

Materials/Equipment Handling & Inventory

• Keeps all refrigeration, storage and working area(s) in clean condition, so as to comply with Health and Hygiene Regulations.
• Ensures that all equipments in the kitchen are kept clean and in proper working order.
• Reports any equipment in need of repair to the Chef de Partie or Demi Chef de Partie.

Stewarding Duties

• Performs general cleaning tasks, using standard Hotel cleaning products as assigned by superior.
• Keeps floors dry and clean at all times to avoid slip/fall accidents.