HÔTEL du LAC

- Ensure the kitchen is clean and sanitized at all times
- Managing junior staffs in the kitchen
- Carry out administrative duties to maintain an efficient workspace
- Complies with the Department's Standards Operating Procedures
- Labels food containers properly to maintain food safety and hygiene standards
- Assist Chef de Partie and Sous Chef in ensuring that all kitchen standards in the designated kitchen section are complied
- Ensure that all dishes prepared in the designated kitchen section are as per the set recipes, consistent in terms of quality, presentation and food hygiene.
- Ensures that tools and equipment in the designated kitchen section are maintained to a good standard with minimum breakage.