Demi chef De Partie-Labourdonnais Waterfront Hotel
- Port Louis
- Not disclosed
- Permanent
- Added 04/10/2024
- Closing 03/11/2024
- Nitisha Chunwan
Involve in food preparation and presentation. shows inter-departmental communication and teamwork. Be customer focus.reliable and has cultural awareness
Kitchen Policies, Procedures and Standards (SOP‟s)
Menus and Recipes
Special Requests
Function Sheets
Weekly spot check food safety
Portion and quality control
Functional Operating equipment and Kitchen fixture
Clean and maintained Kitchen, equipment and Buffet
Environmental policies and procedures
Guest Feedback
Stock takes
Ensures that:
Food is produced according to menu costings and wastage is minimized
Quality and presentation of food is maintained in line with menu and Hotel requirements
The quality control and portion consistency system is adhered to
Consistent and superior service is provided at Guest contact points in food production eg Buffets
Kitchen equipment and fixtures are maintained and defects reported when necessary
Highest standards of hygiene, cleanliness and sanitation of kitchen and equipment is maintained at all times
