Job Summary
Under the general direction of the Sous Chef or his/her delegate, and within the limits of established IHG and local Hotel policies and procedures, assists the Section Chef by preparing, presenting, storing and serving a selection of dishes.
Essential Duties and Responsibilities
- Produces food of high quality according to the standard recipes.
- Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards.
- Prepares in advance Food, Beverage, materials and equipment needed for the service.
- Cleans and resets the working area.
- Is responsible for coordinating and participating in the preparation of the mise-en-place and cooking orders.
- Makes sure that the refrigerator of his section is clean and tidy.
- Is responsible for the section of the Chef de Partie during his absence.
- Checks the food presentation and decoration.
- Works closely with the Chef de Partie and receives instructions from him.
- Participates in the final decoration and presentation of buffet and cocktails.
- Attends and participates in training sessions as scheduled.
- Attends and participates in daily briefings and other meetings as scheduled.
- Demonstrates understanding and awareness of all company policies and procedures relating to Health, Hygiene and Fire Life Safety.
Required Qualifications
Experience:
2 to 3 years
Competencies:
Customer Service Orientation
Problem-Solving/Decision Making
Planning/Organizing
Drive for Results
Team Orientation
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