Under the direction of the Sous Chef or Section Chef, prepares food in accordance with Inter-Continental Hotel and resorts policies and procedures and local hotel standards.
KEY RESPONSIBILITIES
Produces food of high quality according to standard recipes.
Assists with the preparation, presentation, decoration and storage of the following dishes:
A la Carte Food
Buffet Food
Preparation
Upkeep
Storage
Communicates politely and displays courtesy to guests and internal customers
Provides direction to the Kitchen helpers, including Kitchen Attendants and Stewards.
Communicates to his/ her superior any difficulties, guest or internal customer comment and other relevant information.
Establishes and maintains effective employee working relationships.
Attends and participates in daily briefings and other meetings as scheduled.
Attends and participate inn training sessions as scheduled.
Prepares in advance food, beverage, material and equipment needed for the service.
Cleans and re-sets his/her working area.
Maintains a hygienic kitchen
Cleans the kitchen and equipment
Implements the hotel and department regulations, policies and procedures including but not limited to:
House Rules and Regulation
Health and Safety
Grooming
Quality
Hygiene and Cleanliness
Performs related duties and special projects as assigned by Superiors/Head of Department.
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