- Prepares and properly garnishes food orders as they are received in accordance with recipes and proper plate presentation
- Prepares sauces, soups and entrees
- Always adheres to The Radisson Hotel Groups standards of preparation, recipes, and presentation
- Sets up mis-en-place accordingly for own station along with Chef de Partie
- Uses Chef de Partie as a resource to ensure seasoning, portions, and appearance of food
- Stores unused food properly, and informs Chef de Partie of larger quantities of stored food
- Follows proper safety, hygiene, and sanitation practices
- Ensures readiness at all times
- Refers to stations file regarding preparation, cooking and presentation specifications of all dishes produced in the section
- Adheres to all health, sanitation and food safety rules and regulations
- Reports all potential and real hazards immediately
- Fully understands the hotels fire, emergency, and bomb procedures
- Works in a safe manner that does not harm or injure self or others
- Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct
- To be able to work under pressure and produce for large volumes
- To be extremely versatile
- Successfully completed Grade 12 / or Equivalent qualification from recognized culinary Institute
- Practical Experience in a 5* establishment as a student will be an advantage
- Well-groomed
- Excellent written and verbal communication skills in English
- Be very flexible and able to work shifts
- Yes I Can! attitude
Fluent in English
Attention to detail
Read and write in English
By applying you confirm you have these skills.
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