To perform a variety of tasks as assigned by the Executive Chef with a view toward developing into a skilled, efficient, safe and hygienic chef.

RESPONSIBILITIES:

• Anticipate and attend to the guest’s needs and desires immediately.
• Work in the kitchen as directed on a daily basis.
• Ensure that your work is carried out in a timely and efficient fashion.
• To attend and be responsible for all training provided to you by the Chefs.
• Minimise wastage at all times.
• Maintain a clean and safe working area at all times.
• Take responsibility for a variety of cleaning duties and responsibilities.
• Ensure that the established standard operating procedures are followed at all times.
• Help produce an environment of learning and professionalism.
• Maintain your self appearance in accordance with the hotel’s grooming standards.
• Maintain an harmonious relationship with other members of the service team.
• Comply with all of the established hotel operational policies & procedures.
• Have a full knowledge of, and practice all of the hotel’s established occupational health and safety guidelines (OH&S).
• Perform any other duties as directed by the Executive Chef.

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