Job Description

To assist and monitor food stocks and stock movement.
â–ª To understand daily departmental costs and how they influence profit and loss results.
â–ª To ensure minimum kitchen wastage.
â–ª To learn and record skills and recipes from other members of the department.
â–ª To follow the cleaning schedules for the kitchen and clean the section and other areas as
directed.
â–ª To ensure stock is controlled and rotated. Accept and store deliveries
â–ª To report any maintenance issues to the Head Chef immediately.
â–ª To comply with the conditions of the food hygiene policies.
â–ª To be flexible and willing to help other departments at busy times if required.

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Skills

Cooking , Communication skills ,

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Qualifications

• Bachelor of Hotel Management (BHM)