Duties & Responsibilities:

·Prepare food items and ensure that the food quality and presentation consistently meet the expectations of the supervisor, guest and associates. All government food handling regulations must be consistently followed by all kitchen associates.

·Assist the Sous Chef during the production, serving and coordination of the daily operations. Act as Sous Chef during its absence, in coordination with the senior chef in the designated property.

·Taste all the food items prepared for the consumption of the hotel guests making sure that the final product is up to the hotel standard and to the guests’ needs and expectations.

Assist the Sous Chef during the production, serving and coordination of the daily operations. Act as Sous Chef, in coordination with the senior chef in the Property when this is not on duty or absent from the operation.