**Job Requirements**- Minimum of four years experiences in a similar position and operation.- Solid knowledge of basic principles of cookery.- Flexibility, willingness and motivation for further career development.- Proficient in spoken and written English.- Basic knowledge in the operation of standard kitchen equipment and appliances.- Must possess the ability and willingness to work alongside colleagues from different cultural backgrounds.**Responsibilities**:- Manage, organize and ensure the smooth running of your particular section.- To maintain a good working relationship with all colleagues and other departments.- To report daily to the Junior Sous Chef, Chef de Cuisine and/or Chef de Partie and cooperate with other members of the Kitchen Team.- To prepare daily mis en place, according to work lists or verbal instructions given by the Junior Sous Chef, Chef de Cuisine and/or Chef de Partie.- Follow verbal instructions given by the Junior Sous Chef, Chef de Cuisine and/or Chef de Partie at all times.- Ensures that all acquired items are ready to go, well before service.- Takes a professional interest in constantly maintaining a high standard of food preparation by checking food for taste, temperature and visual appeal.- Ensures all dishes are uniform in content, taste, presentation and established portion sizes are adhered to.- Ensures that goods and food items are stored in the correct manner, which prevents contamination and minimizes food spoilage.- To maintain an organized, clean and hygienic work area.- To ensure that fridges, storage and working areas are cleaned and maintained, ensuring that chemicals are used according to manufacturer's instructions and with minimum wastage.- Leaves the work area clean and organized; then hands over to incoming shift workers.- Reports any equipment malfunctioning and problems to the Junior Sous Chef, Chef de Cuisine and/or Chef de Partie.- Makes every attempt to prevent any damage, breakage, theft or loss of Resort property.- Assist in reducing the overall food cost within given guidelines as well as other kitchen related expenses by controlling requisitions and maintaining adequate stock levels.- Makes suggestions to the Chef de Cuisine concerning improvements, which lead to a higher guest satisfaction and overall departmental profit.- Reports to the Junior Sous Chef, Chef de Cuisine and/or Chef de Partie for correct disciplinary action to be taken against staff, fair and professionally, to maintain a high level of staff moral and discipline.- Informs and consults the Junior Sous Chef, Chef de Cuisine and/or Chef de Partie of any problems, discrepancies and happenings with the kitchen operation.- To order items from the stores or production rooms and double check the requisitions, must do a physical check of the kitchen stock.- All requisitions must be filled out the day before issuing; must be signed by the Chef de Cuisine.- To report for duty punctually, wearing the correct uniform, nametag and neat grooming applicable.- Be fully conversant with all health and safety, fire and emergency procedures.- Maintain a high standard of personal hygiene, dress, uniform and body language.- Be polite and professional in any situation where the image of the Resort is represented.- To use and store kitchen equipment according to departmental procedure and manufacturer's instructions, and in a manner which ensures minimum breakage and loss.- To attend all scheduled training, even if this falls outside of regular working hours.- To attend briefings and meetings as requested.
