Producing food for all service periods in the Restaurant, as well as Brasserie, Fine dining , Bar food, Room Service and Afternoon tea
Preparation, production and service of food to the standard required in a timely and efficient manner
Assist with the preparation of daily/weekly orders for food and kitchen supplies adhering to stock control procedures as directed by the Head/Sous Chef
Be responsible for receiving and storing of all relevant food and non-food items
Assist Head/Sous Chef with daily menu planning and composition as and when required
Supporting the Head and Sous Chef with the design of menu items for restaurant, afternoon tea, as well as banqueting menus
To deputise for the Head Chef/Sous Chef in their absence as and when required including supervision of the kitchen, internal communication / attending meetings
Practice and promo...
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