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FUNCTION:
To perform a variety of tasks as assigned by the Executive Chef with a view toward developing into a skilled, efficient, safe and hygienic chef.
RESPONSIBILITIES:
* Anticipate and attend to the guest’s needs and desires immediately.
* Work in the kitchen as directed on a daily basis.
* Preparation and assistance in the cooking and serving of food.
* Ensure that your work is carried out in a timely and efficient fashion.
* To attend and be responsible for all training provided to you by the Chefs.
* Minimise wastage at all times.
* Maintain a clean and safe working area at all times.
* Take responsibility for a variety of cleaning duties and responsibilities.
* Ensure that the established standard operating procedures are followed at all times.
* Help produce an environment of learning and professionalism.
* Maintain your self appearance in accordance with the hotel’s grooming standards.
* Maintain a harmonious relationship with other members of the service team.
* Comply with all of the established hotel operational policies & procedures.
* Have a full knowledge of, and practice all of the hotel’s established occupational health and safety guidelines (OH&S).
* Perform any other duties as directed by the Executive Chef.
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