description du poste

Labor §Estimate meat requirements and make requisition to maintain inventory. §Receive, inspect meat upon delivery to ensure adherence to quality standards. §Cut meat into various sizes and preserve in the holding fridge. §Prepare special cut of meat according to specification. and label and color-code accordingly. §Arrange food items onto the airline tray / Equipment according to the manual specification. §Keep all working areas clean and tidy §Keep all equipment clean and in an orderly manner Perform all other duties as assigned by the SousChef and Executive Chef Perfil Minimum 2 years relevant experience in the hospitality industry OND or equivalent qualification Working knowledge of safe food and hygiene practice §Demonstrated knowledge and experience with HACCP implementation. §Basic computer skills. §Fluent English, written and spoken.