Scope Of Position

To assist Sous Chefs and Chef de Parties in the preparation and service of all pastry and bakery items, ensuring that the highest standards are always maintained and to ensure that the Kitchen areas designated, equipment and utensils are always kept clean & tidy to the standards required by the Hotel.

Responsibilities

Operation

• Follow the procedures, methods and recipe as outlined in communication to maintain and manage the section.
• Ensure correct storage, rotation and labelling of food stuffs, equipment, and dry goods.
• Involvement in training of commis chefs and apprentice chefs to set standards.                                    ...