Key Responsibilities

• Preparing specific meat cuts as per menu requirement
• Ensure minimum waste in deboning and cutting of meat for production
• Execute menus in collaboration with other colleagues
• Suggest new ways of dish presentation
• Give attention to productivity of the kitchen such as speed and food quality
• Suggest new rules and procedures for optimizing the cooking process
• Ensure Adherence to all relevant health, safety and hygene standards
• Following directions provided by the chef departie( Gardemanger)
• Collaborating with the rest of the culinary team to ensure high quality food and service
• Keeping the work station safe and sanitary
• Improving food preparation mathods based on fedback
• Assisting in other areas of the kitchen when required
• Ensure conformity to the University Quality Management Systems, Health and Safety Regulations
• Perform any other duty that may be assigned from time to time.

Qualifications and skills

• Certificate in Food Production or Culinary Arts
• Thorough experience with hot and cold food preparation and must hold a valid food handler’s certificate
• Two years of Culinary experience in related food and bevarage service and food preparation positions