Responsibilities
- Taking extreme care with personal grooming in order to maintain a consistently high level of professional appearance at all times.
- Being punctual, efficient and courteous with guests and fellow team members at all times.
- Maintaining and creating a strong commitment to a team atmosphere.
- Developing and maintaining currency of Mercure Maldives product knowledge, facilities and surrounding areas.
- Developing one’s professional progress to enhance and increase quality performance.
- To have very good knives skills and to know basic cuts.
- To be able to prepare fish, meat, vegetables, sauces and stocks.
- To be able to grill, pan-fry, stew, braise, steam and roast.
- To ensure that all stocks are kept under optimum conditions and rotation is managed according to company standards.
- To ensure that all mise-en-place is always freshly prepared and on time.
- To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
- To ensure that all dishes reach the hot plate or passed correctly garnished, the correct portion and size, presented on the prescribed serving dish in the prescribed manner.
- To ensure that his/her section is being kept clean and tidy at all times.
- Clean as you go policy.
- To ensure that junior cooks and trainees receive the right training and optimum guidance.
- To ensure that any anticipated shortages are communicated promptly to the Demi Chefs, Chef de Parties and Sous Chefs.
- To deputize in the Demi Chef and Chef de Parties absence and take charge of the kitchen when directed to do so.
- Maintain a complete understanding of, and adhere to Mercure Maldives policy relating to Food Hygiene and Safe Food Handling practices.
- Maintain a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods and plating standards in your outlets.
- Assist in the development of a safe and clean working environment.
Requirements
- Very good knife skills and knowledge of basic cuts.
- Ability to prepare fish, meat, vegetables, sauces and stocks.
- Ability to grill, pan-fry, stew, braise, steam and roast.
- Ensure stocks are kept under optimum conditions with proper rotation according to company standards.
- Ensure mise-en-place is always freshly prepared and on time.
- Ensure dishes are prepared to the correct recipe and quantity.
- Ensure dishes are garnished correctly, with correct portion and size, and presented on the prescribed serving dish in the prescribed manner.
- Keep section clean and tidy at all times.
- Follow clean as you go policy.
- Provide right training and optimum guidance to junior cooks and trainees.
- Communicate anticipated shortages promptly to Demi Chefs, Chef de Parties and Sous Chefs.
- Deputize in the absence of Demi Chef and Chef de Parties and take charge of the kitchen when directed.
- Complete understanding of and adherence to Mercure Maldives policy on Food Hygiene and Safe Food Handling practices.
- Complete understanding of and adherence to culinary standards for recipes, preparation methods, and plating standards.
- Assist in developing a safe and clean working environment.
Work Arrangement
On-site — Maldives
