Your day-to-day:

• Adhere HACCP policies and procedures within the hotel.
• Maintain cleanliness and hygiene of your work stations and maintenance of equipments.
• Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards.
• Take responsibility for the receiving and safe storage of food ingredients, checking stock are correct and of good quality and resolve any discrepancies.
• Provide directives to junior colleagues in accordance with hotel brand standards to foster productivity.
• Establish and maintain effective employee working relationships.
• Assist in all kitchen activities and briefings to ensure guests receive high quality food in a timely manner.
• Prepare salad, fruits, seafood, poultry, farinaceous dishes and sauce for all meal periods.
• Attend and participate in training sessions as scheduled.
• Liaise...