Responsible for station (pastry) preparation and mise en place and executing buffet breakfasts, lunches, dinners and or banqueting functions. Responsible for buffet service and replenishment. Ensure that all foods and menus are ready 30 minutes prior to opening times. Assist the Sous Chef and Chef de Partie in food stock counts and OE counts. Assist and maintain proper kitchen hygiene standards set out. Keep work surface areas always clean. Apply Clean as you go method. Report faulty equipment to sous chef. […]
Culinary qualification will be an advantage […]
Knowledge of Basic Food Hygiene Housekeeping...