Job Purpose
Prepares garnishes, produces meals, chops, and cleans, stores and complete mise en place of all food products under supervision of jnr chef de partie or chef de partie.
Qualifications
Matric
Minimum Requirements
2 – 3 Years experience in Food Industry
Must be able to work under pressure
General Knowledge of Food Products
Main Resposibilites
Ensure all mis en plus is completed prior to food service
Ensure that proper cooking proper method are adhered to
Ensure that workplace is efficient, clean and hygienic
Ensure that all equipment being used is washed and cleaned after use
Ensure that the refrigerators in the department are always clean and tidy
Preparation of menu items to the highest standard
Help with the preparation of staff meals and ensure the canteen doesn’t run out of food
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