Summary:
Assists with and learns the smooth and efficient operation of the Kitchen according to Omni Standards.

Responsibilities:

• Ensures that all food items prepared adhere to the standards of the Hotel.
• Reports any spoilage to the Chef de Partie or Sous Chef.
• Ensures that the preparation area is kept clean and tidy at all times.
• Prepares orders for any restaurant outlet and room service as quickly as possible.
• Reports any irregularities immediately to the Chef de Partie or Sous Chef.
• Keeps all leftovers properly secured or uses them according to specifications.
• Checks the rotation of items for service.
• Works closely with all food handlers.
• Keeps all wastage to an absolute minimum.
• Reports for duty punctually, wearing the correct uniform and name badge.
• Provides courteous and professional service at all times.
• Maintains good working relationships with colleagues and all other departments.
• Has a complete understanding of the Hotel’s Fire Procedure.
• Has a complete understanding of the Hotel’s Employee handbook and the regulations contained within.
• Maintains a high standard of personal appearance and hygiene at all times.
• Ensures that all machines and knives are used in a safe and hygienic manner at all times.
• Carries out any other duties that may be requested by Management.
• Maintains upkeep of recipe and menu books.
• Maintains hours worked for apprenticeship requirements.
• Attends voluntary apprentice meetings.

Requirements:

• Required accreditation for the Apprentice level
• Food and Beverage experience with Hotel experience preferred
• Basic Knife Skills required
• Passion for Food and the Profession