description du poste

Labor §Preparation and arrangement of materials for food production §Ensure meal preparation process are consistent and adheres to standard recipes as set by the Executive Chef §Prepare all cold dishes according to recipes, safety guidelines and standards set by the Executive Chef §Inspect all food products and cooking tools before use; select and use only food items/tools in compliance food safety and hygiene standards §Prepare all dishes following specified recipes and yield guides §Supervise the cleanliness and orderliness of working area in line food hygiene and safety guidelines §Supervise compliance with specific preparation instructions for each recipe and food safety and hygiene guidelines §Supervise all preparation and storage and ensure they are carried out under appropriate condition and temperature §Monitor inventory and replenish as and when due to avoid stock out while ensuring availability of appropriate stock levels and supplies according to daily production plan §Ensure compliance with preservation standards for the proper handling of all food products at the right temperature Perfil §BSC or equivalent in Culinary or related fields §Minimum 2 years’ working experience in cooking/culinary or related departments §Working knowledge of the fundamentals of cooking §Working knowledge of kitchen equipment and tools §Availability to work in varied shifts, including weekends and holidays §Working knowledge of food safety practice and procedure Effective communicationskills