About the company:

About the role:

Purpose  

Cook any food on a daily basis according to business requirements

• Show initiative to achieve the required outcome
• Organize together with the Chef de Partie shifting in the section with regards to mise-en-place production and its service
• Take orders from the Chef de Partie and carry them out in the correct manner
• Take responsibility to complete the daily checklist regarding mise-en-place and food storage
• Write the daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/Executive Sous Chef in order to achieve the desired high stock rotation
• Maintain good colleagues relations and motivate colleagues
• Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index
• Attend daily meetings with the Chef de Cuisine and other meetings as requested by the Executive Chef/Executive Sous Chef
• Check the main information board regarding changes in any banquets or other information regarding the organization
• Report any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure necessary work has been carried out
• Pass all information to the next shift about functions

About the benefits:

Qualification

• Completed apprenticeship or chef's tranings for at least 1 year

Experience

• Minimum of 3 years experience in the kitchen of a 5* international hotel chain 

Skills

• Working in a multicultural environment
• Understand how to read recipes and show good cooking knowledge

Competencies

• Good communicator
• Team player
• Able to deal with pressure