Hot Kitchen

•Prepare the daily mis-en-place and food production in different sections of the main kitchen.

•Coordinate daily tasks with the Sous Chef or Executive Chef

•Follow the instructions and recommendations from the immediate superiors to complete the daily tasks

•Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques

• actively take part in set up and supervising of buffets and special functions

•Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

•Consult and check on daily requirements, functions and last minute events