Overview
Ikos Andalusia Hotel 5
Responsibilities
- To carry out the preparation tasks pertaining to his/her station according to standard recipes.
- To assist in the preparation of food for all meals, room service, receptions and a la carte restaurants.
- To faithfully follow the recipes and presentations provided by the Sous Chef and Chef de Cuisine to maintain quality and consistency of the product.
- To collect all the tools needed at the assigned station in good time.
- To check and complete the daily mise en place and set-up of his/her work station.
- To work in a tidy and clean manner, ensuring that work spaces and all cold rooms comply with hygiene standards.
- To maintain the cleanliness of all food preparation areas, refrigerators and freezers in the kitchen, and the food storerooms.
- To minimize waste of all food items.
- To communicate with the Chef de Partie regarding all aspects of work, to keep him/her updated on any problems and irregularities, and to recommend ways to address them.
- The ability to assist the Chef de Partie in ordering all the food and products required for the following day.
- To correctly respond to any hotel emergency or security situation.
- To observe HACCP hygiene and safety rules.
- To have full knowledge of the hotel food standards.
- To contribute to the development of a safe, pleasant and clean work environment.
- To follow policies and procedures set by the Ikos Green Program of the company.
General duties
- To respond to any changes in the Kitchen department function as dictated by the industry, company and hotel.
- To report for duty punctually, follow the company grooming standards at all times.
- To provide a courteous and professional service at all times.
- To maintain good working relationships with colleagues, and all other departments.
- To have a complete understanding of the hotel's employee handbook and adhere to the regulations contained within.
- To have a complete understanding of and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.
- To maintain a high standard of personal appearance and hygiene at all times.
Occasional duties
- To carry out any other reasonable duties and responsibilities as assigned by the Chef de Cuisine.
Requisitos :
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