Principle Responsibilities & Position Purpose:
Under the general guidance & supervision of the Chef de Partie, within the established guidelines, policies & procedures of Hilton, assists the TM Restaurant Head Chef in maintaining, quality standards in his section during the shift, by performing the preparation, production and presentation of all food and related items based on the established quality standards and recipes
Responsible for the preparation and presentation of all food items from his/her section in the menu, buffet set-up and banquet functions.
Responsible for the proper handling and maintenance of all equipment in the section.
Responsible for consistent implementation of quality standards in food preparation and presentation.
Responsible for conservation and proper utilization of food supplies, fuel, operating supplies, electricity, etc.
Responsible for the maintenance of cleanliness and hygiene of work area.
Responsible for knowing and practicing all Hotel Rules and Regulations.
Attends daily briefings, meetings and training sessions required for the position.
Reports to work on time, well-groomed and in complete uniform.
Assists Chef de Partie in the daily Food Supplies inventory and requisition.
Inspects all perishable & other food items received daily and arranges the correct storage of these items.
Prepares and presents all food items in his section in accordance to the specified quality standards
and plate specification at all times
Controls food spoilage and waste and keeps it to minimum levels.
Checks all fridges, storage areas and work areas in his section regularly, to ensure all areas are clean, tidy and in good working condition.
Follows mise-en-place schedule to ensure availability of all items at the specified time.
Understands and performs the different methods of cooking, the methods of food preparation, the types of ingredients, the proper handling and cutting of food items.
Reads and understands Standard Recipe Cards.
Reports to the Sous Chef immediately should there be any deficiency in food supplies in terms of quantity and quality.
Attends to specific guest needs and requirements as instructed by his supervisors.
Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, competitors and other members of the local community
Establishes & maintains effective employee & inter departmental relationships.
Assists new employees and co-employees in the performance of work.
Contributes to on the job training for Commis Chef and new employees.
Reports to the Chef de Partie
Coordinates with other cooks in the different kitchen sections and the service team in the performance of work.
Coordinates with team from other department in other Hotel activities.