Key Responsibilities
Food Preparation and Cooking:
Prepare, cook, and present dishes to meet the hotel’s culinary standards.
Follow recipes, portion sizes, and presentation guidelines.
Prepare ingredients by chopping, measuring, and mixing as required for menu items.
Menu Execution:
Assist in the creation of menu items and daily specials as directed by the Head Chef.
Ensure all dishes are cooked to order and delivered on time.
Kitchen Operations:
Operate kitchen equipment safely and efficiently.
Maintain cleanliness and organization of the kitchen, including workstations, storage, and equipment.
Monitor stock levels and report shortages to the supervisor.
Health and Safety Compliance:
Follow food safety, hygiene, and sanitation standards at all times.
Ensure proper storage and handling of ingredients to minimize waste.
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