Role Purpose:
Reporting to the Head Chef in working towards achieving TRV's vision and strategy in terms of providing innovative, high-quality, and simplistic food in line with TRV's value proposition. Responsible of ensuring the smooth running of their individual BOH section operation.
Key Task and Responsibilities:
- Work as directed by the Chef de Partie in the assigned section
- Ensure all food is prepared in line with standard recipes
- Ensure all food items are sent to the correct area on time
- Assist the Chef de Partie with the preparation, presentation, decoration and menu dishes
- Control wastage by proper planning and utilization
- Conduct stock takes and compile stock lists to help with order requirements
- Ensure work areas are kept safe and hygienic at all times
- Maintain personal equipment used to fulfill the job, e.g. knives
- Attend meetings and training courses as required
- Check meat stocks in refrigerators and freezers in terms of availability and condition
- Ascertain daily requirements for the order period
- Take care of requisition of new stocks when necessary
- Cut, trim and portion meat to the restaurant’s requirements
- Ensure red meat is hung under optimum conditions
- Take precautions against possible spoilage
- Check equipment regularly
- Ensure regular stock takes are conducted
- Ensure all food is prepared in line with standard recipes
- Ensure all food items are sent to the correct area on time
- Ensure work areas are kept safe and hygienic at all times
- Perform any additional job-related tasks as needed and specified by the Supervisor
Experience, Knowledge and Skills:
- Ability to work well in a team
- Ability to work well in a fast-paced environment
- Excellent level of physical fitness
- Basic command of the English language
- Knowledge of basic preparation, presentation and preservation of food
- Knowledge of basic cooking techniques and preparation of basic stocks/sauces
- Minimum 2 years of experience, preferably in a five-star hotel
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