AsDemi Chef dePartie, Iwill assume full responsibility for the efficient operationin the following:
Prepare a variety of meats, seafood, poultry,vegetablesand other food items for cooking in broilers, ovens, grills,fryersand a variety of other kitchen equipment.
Assume 100% responsibility for quality of products served.
Check incoming produce, ensuring that all food merchandise isin accordance withorder sheets, receiving records andpurchasingspecifications.
Knows and complies consistently with standardportionsizes, cooking methods, quality standards and kitchen rules and guidelines.
Follows proper plate presentation and garnish set up for all dishes.
Assistin the control of the outlet operational budget, ensuring that all costs are strictlycontrolledmaximizing profitability.
Complete understandingof andadhere to theSixSenses’policy relating to fire,hygieneand safety.
Ensures all equipment and workingareaare kept clean and in good workingcondition.
Upkeep Six Senses guidelines and standards of service and operation. My performance benchmarks aremaintainedand exceeded.
Strictly adhere to LQA standards and guest comments.
Qualifications
* High school diploma or equivalent and at least 2-4 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred.
* Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.
* Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
* EU passport or valid Swiss work authorization required.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
#J-18808-Ljbffr