Job Descriptions

KEY ROLES & RESPONSIBILITIES - To report for duty punctually wearing the correct uniform and name badges at all times - Organize together with de Chef de Partie the shift on his/her section with regard to mise-en-place production and its service. - Take orders from his/her Chef de Partie and carry them out in the correct manner - Together with his/her Chef de Partie to write daily beverage, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in his/her section. - Maintain good employee relations and motivate colleagues - Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index. - Responsible for completing the daily checklist regarding mise-en-place and food storage. - Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef. Requirements QUALIFICATIONS & REQUIREMENTS - Average reading, writing and oral proficiency in the English language. - Good communication and customer contact skills. - Team Player EXPERIENCE - Minimum 1-year food and beverage serving experience

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