Role Purpose:
To contribute to the production of the highest possible food quality in the delegated section at all times, and to co-ordinate and be responsible for staff in the delegated section. All production is carried out in line with appropriate food portion control, the departmental business plan, and iNua Hotel Group's corporate guidelines, and service concepts.
Main Duties:
1. Contribute to the production of the highest possible food quality, and coordinate staff in the delegated section.
2. Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, ensuring proper plate presentation.
3. Prepares sauces, soups, and hot entrees; controls the positioning and rotation of foods and ensures proper plate presentation.
4. Sets up for lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions, and all reservations.
5. Adheres to company standards of food quality, preparation, recipes, and presentation.
6. Orders adequate supplies for own section, and sets up "mis-en-place" for section.
7. Supervises the proper set-up of each item on menus and ensures their readiness.
8. Works with Chefs to ensure seasoning, portions, and appearance of food.
9. Stores unused food properly.
10. Ensures that food from own section is delivered on time.
11. Follows proper safety, hygiene, and sanitation practices.
12. Ensures readiness and makes priorities in case of last-minute changes to reservations.
13. Maintains an exact record of preparation, cooking, and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference.
14. Cooperates closely with the Executive & Head Chef and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required.
15. Coordinates job tasks with staff in own section.
16. Helps employees to achieve optimum quality.
17. Knows how to follow applicable laws regarding food safety and sanitation.
Essential Qualifications & Skills:
1. Excellent organisational skills.
2. Culinary qualification.
3. Strong culinary knowledge.
4. Minimum 5 years experience working in a culinary environment.
5. IT literate.
6. HACCP Level 1 and 2.
7. Able to work independently as well as part of a team.
8. Previous experience in hotel environment is desirable.
9. Previous experience in high volume/banquet dining.
10. Commercial acumen.
11. Menu planning and costing.
#J-18808-Ljbffr