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Preparation of required mise en place as instructed by superiors and to assist the Chef de Partie in daily and general running and organisation of the assigned section.
To contribute to the production of the highest possible food quality in the delegated section at all times, and to coordinate 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 Radisson SAS corporate guidelines, and service concepts.
DAILY DUTIES
1. Ensure given tasks are carried out to the required standards and where relevant to standard methods and recipes.
2. Note all new skills and knowledge learned whilst carrying out duties, including learning the duties of the Chef de Partie to enable the Demi Chef to act in their absence and to help achieve natural career progression within the brigade.
3. Supervise and assist the Commis chefs as required, ensuring tasks are performed to required standards in a correct and professional manner.
4. Train the commis and apprentice chefs on the section to ensure basic knowledge and skills are present and developed to aid their professional growth.
5. Be aware of quality control and standards used in the operation for commodities used and be actively involved in their application.
HEALTH AND SAFETY
* Adhere to all health, sanitation, and food safety rules and regulations.
* Report all potential and real hazards immediately.
* Understand the hotel's fire, emergency, and bomb procedures.
* Coordinate work and work in a safe manner to prevent harm or injury to self or others.
* Anticipate possible hazards and conditions to avoid mishaps.
* Maintain the highest standards of personal hygiene, dress, uniform, appearance, and conduct, ensuring a clean, hygienic, and safe working environment at all times.
Benefits
* Meal
* On-site Parking
Seniority level
* Mid-Senior level
Employment type
* Full-time
Job function
* Management and Manufacturing
Industries
* Food and Beverage Manufacturing
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