Position Summary:

Under the general guidance & supervision of the Sous Chef in charge of the assigned area, responsible for the preparation of cold foods, sauce, dressings, food display’s, buffet set ups in accordance with hotel policies & procedures.

ESSENTIAL FUNCTIONS

• Interacts, cooperates with other departments and other sections of    food and beverage as appropriate
• Liaise with the Sous Chef in charge to ensure cleanliness and hygiene standards.
• Prepares hot sauces, meat and fish, vegetables, rice and potatoes dishes, salads dressings, appetizer and salads, food display in accordance with established recipes and methods.
• Supervises & trains all staff in his/her area Ensures that the section is kept clean & hygienic
• Fully responsible for the operation of the assigned area/ Kitchen in the assigned shift and in the absence of the Sous Chef in Charge