Commis Chef At Brites Management

DUTIES AND RESPONSIBILITIES

Daily food preparation to meet the standard and the quality set by the Restaurant. Production, preparation and presentation of food of the highest quality at all times.
Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
Full awareness of all menu items, their recipes, methods of production and presentation standards.
Follow good preservation standards for the proper handling of all food products at the right temperature.
Operate and maintain equipment and reporting of malfunctioning.
Personally responsible for hygiene, safety and correct use of equipment and utensils.
Ability to produce own work in accordance with timelines.
Checks periodically expiry dates and proper storage of food items in the section.
Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
Assess quality control and adhere to hotels service standards.
Opening and closing of stock.
Carry out any other duties as required by management.

KEY REQUIREMENT SKILLS AND QUALIFICATION

At least two years of experience in relevant field.
Excellent culinary catering talent.
A high standard of spoken and written English.
Proven experience with production of pastries will be an added advantage.
Flexible working hours subject to the demands of the business.
Able to work under pressure.