PURPOSE OF THE POSITION:

Responsible for food production and cleaning as instructed by the Chef De Partie.

QUALIFICATIONS & EXPERIENCES:

• A Grade 12 Certificate
• 1 year experience in the similar kitchen environment.

KEY ACCOUNTABILITIES:

• Ensures that all mise-en-place is completed prior to food service periods.
• Ensures that proper cooking methods are always adhered to.
• Ensure that all equipment being used is washed and cleaned after use.
• Ensures that all items of equipment, which has been used, are correctly stored after they have been cleaned.
• Attends training courses when nominated by the Sous Chef.
• Ensures that stores, refrigerators and freezers in the department are always clean and tidy.
• Avoids unnecessary wastage.
• Performs additional duties as required or as requested by the Sous Chef or Chef de Partie.
• Fully familiarised with all hotel and company policies, as well as hotel programmes offered such as Loyalty programmes, audit and service measurement programmes and merit awards.
• Participate in company and hotel induction-and refresher programmes.
• Ensure the security of confidential documents and trade secrets.
• Attend to any reasonable request made by Senior Management.