Continental Chef at Bolton White Hotels & Apartments

Department: Kitchen
Report To: Executive Chef

Job Purpose

• To be totally customer focused by consistently delivering excellent customer service with an informed, friendly and effective approach.
• To be responsible for the preparation and presentation of all dishes in your allocated area, ensuring that all guests receive efficient service and high quality dishes.
• To gain experience in all sections of the kitchen and ensure company and legal requirements are maintained at all times.

Key Responsibilities

• To be fully aware of the preparation and service of all dishes on the hotel menus.
• To prepare and present dishes on hotel menus according to customer requirements.
• To ensure mise en place is carried out in your allocated area of work to meet forecasted demand.
• To maintain portion control guidelines in order to ensure the profitability of kitchen is maintained.
• To record temperature checks on food and in storage areas as directed to ensure statutory requirements are met and report any variances are rectified immediately.
• To ensure food materials are stored correctly and rotated to meet company and legal requirements.
• To keep food wastage to a minimum.
• To maintain high standards of working practices in terms of personal appearance and safe and hygienic working practices.
• To assist with the training of and supervise other members of the kitchen brigade.
• To assist with quality control and menu planning where appropriate.
• To practice the correct and safe use and care of all items of equipment.
• To report all damage, hazards and wear and tear occurring within your areas of work.
• To ensure all security and control procedures laid down are strictly adhered to.
• To assist with various cleaning duties as required.
• To be aware of product cost and kitchen gross profit targets.
• To assist with the ordering of food materials as required following company procedures.
• To consistently deliver superior customer service through our Customer Service Programme
• To be fully aware of and strictly observe Food Safety regulations and requirements.
• To attend training when required.
• To be fully aware of and strictly observe Health & Safety and fire procedures.
• To be fully aware of and comply with hotel and company rules and regulations as identified in the team member handbook.

Entry Requirements
Skills:

• Knowledge of kitchen equipment
• Complete command of culinary basics
• Active listening skills: implementing the advice offered
• Time management: fluctuations in activity levels
• Taking the initiative
• Paying attention to detail and quality: respecting the instructions given
• Team spirit
• Adaptability

Qualifications:

• At least a minimum two years working experience in a similar position
• At least Secondary school education and must be able to communicate in English.