The ability to follow instruction and work closely with the senior chef Executive Sous Chef and Executive Chef.
The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.
The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.
To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.
To wear uniforms according to Mvenpick standards.
The ability to work closely with standard recipes photos and plate presentations in order to maintain quality standards and presentation in accordance with Mvenpick established guidelines and standards
The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. First in First Out & If you make the mess you clean it up
The ability to follow HACCP guidelines an...
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