Job Opportunity:
A professional in the culinary arts is required to prepare and present high-quality dishes that meet the expectations of guests and members while supporting the optimization of food costs.
Key Responsibilities:
* Prepare and present dishes according to company guidelines
* Maintain a clean and organized workspace, ensuring no contamination
* Prepare all necessary components for relevant menus
* Assist in resolving guest inquiries in a timely manner
* Evaluate food quality and ensure proper storage
* Contribute to cost control, improving gross profit margins, and other departmental targets
* Collaborate with other departments and maintain positive working relationships
* Report maintenance, hygiene, and safety issues
* Comply with hotel security, fire regulations, and health and safety legislation
* Be aware of departmental targets and strive to achieve them as part of the team
* Act responsibly towards the environment
Requirements:
* NVQ Level 2 qualification or equivalent
* Basic Food Hygiene Certificate
* Positive attitude and strong communication skills
* Ability to work under pressure and independently
* Capacity to work effectively as part of a team