Diploma  in related Field or highs schools and minimum 2 years' experience in same,

Summary of Responsibilities: 

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following: 

Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues

Prepare and service all food items for a la carte andor buffet menus according to hotel recipes and standards

Actively share ideas, opinions and suggestions in daily shift briefings

Maintain proper rotation of product in all chillers to minimize wastage/spoilage

Ensure storeroom requisitions are accurate

Have full knowledge of all menu items, daily features and promotions

Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

Follow kitchen policies, procedures and service standards

Follow all safety and sanitation policies when handling food and beverage

Other duties as assigned