Job Purpose

• Prepares garnishes, produces meals, chops, and cleans, stores and complete mise en place of all food products under supervision of jnr chef de partie or chef de partie.

Qualifications

• Matric

Minimum Requirements

• 2 – 3 Years experience in Food Industry
• Must be able to work under pressure
• General Knowledge of Food Products

Main Resposibilites

• Ensure all mis en plus is completed prior to food service
• Ensure that proper cooking proper method are adhered to
• Ensure that workplace is efficient, clean and hygienic
• Ensure that all equipment being used is washed and cleaned after use
• Ensure that the refrigerators in the department are always clean and tidy
• Preparation of menu items to the highest standard
• Help with the preparation of staff meals and ensure the canteen doesn’t run out of food