MAIN RESPONSIBILITIES:

• Prepares and properly garnishes food orders as they are received in accordance with recipes and proper plate presentation.
• Sets up for lunch and dinner according to Chef de Parties instruction.
• Sets up “mis-en-place” for own station.
• Uses Chef de Partie as a resource to ensure seasoning, portions, and appearance of food.
• Ensures that food from own station is delivered on time; asks for help if needed.
• Refers to station’s file regarding preparation, cooking and presentation specifications of all dishes produced in the section.
• Confers closely with the Chef de Partie and takes every opportunity to become familiar with all aspects of his or her position.

COMPETENCIES::

• Progressive experience of 2 – 3 years within a 5 Star Hotel environment, preferably 1 – 2 years of experience in similar position.
• Good knowledge of International cuisine
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