by the Chef de Partie Always keep work area in hygienic condition according to the rules set by the hotel Ensure minimum or no wastage Adhering to correct hygiene principles Assist with food stock counts Assist
working environment. Personally responsible for hygiene, safety and correct use of equipment and utensils able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback controls and implementation Knowledge of all kitchen hygiene standards and diligence reporting Good understanding
working environment. Personally responsible for hygiene, safety and correct use of equipment and utensils able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback controls and implementation Knowledge of all kitchen hygiene standards and diligence reporting Good understanding
standards while maintaining the highest standard of hygiene
Arts
policies regarding workplace safety, security, and hygiene procedures. Training new employees on company policies
skills
policies regarding workplace safety, security, and hygiene procedures. Training new employees on company policies
candidate should have experience in food cost, kitchen hygiene, and kitchen administration. The restaurant is