Company Description
Sofitel Al Hamra Beach Resort
Job Description
- Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy.
- Set up station properly and on time for each service period.
- Support the Demi Chef de Partie or Commis 1 in the daily operation and work.
- Prepare the daily mis-en-place and food production in respective section.
- Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
- Check and ensure the correctness of the temperature of appliances and food.
- After service switch off and clean oven tops and work areas as well as surfaces.
- Ensures that guest needs and expectations are met by providing a consistently high standard of food preparation and presentation.
- Assists in establishing the identity of the outlet by providing the standards of food presentation required by each outlet.
- Is aware of the method of preparation and the standard recipe for every menu items in his particular kitchen and follows the procedures at all times.
- Maintains and cleans all work areas, kitchen equipment and utensils to the high standards of cleanliness and hygiene required by the hotel.
- Co-ordinates with colleagues whenever necessary regarding operational problems.
- Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure the maximum efficiency and personal safety.
- To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
- Participates in regular meetings and briefings as may be scheduled.
- Participates in any scheduled training and development program that may improve personal or departmental standards.
- Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.
- To be entirely flexible and adapt to rotate within the different outlets of the Kitchen Department.
- To carry out any other reasonable duties as assigned by the Demi Chef de Partie and Commis I.
