Demi / Commis - Cold Kitchen

- Achieved Intermediate Food Hygiene Certificate
- Positive attitude
- Good communication skills
- Ability to work under pressure
- Ability to work on own or in teams
- Relevant qualifications
- Previous kitchen or butchery experience

- Prepare all meats and fish to the highest quality and within company guidelines.
- Ensure effective food storage and stock rotation.
- Report any food spoilage/wastage to the Head Chef.
- Keep all working areas clean and tidy and ensure no cross contamination.
- Assist in positive outcomes from guest queries in a timely and efficient manner.
- Establish and monitor portion sizes for cuts of meat and fish.
- Responsible for controlling costs without compromising standards, improving gross profit margins and other departmental and financial targets.
- Assist other departments and maintain good working relationships.
- Responsible for complying with and training Health and Safety and Food Safety standards and legislation.
- Comply with hotel security and fire regulations
Report maintenance, hygiene and hazard issues
Be environmentally aware.

- Salary depend on an experience
- Day Off
- Group Insurance
- Social Security
- Public Holiday
- Annual Leave
- Service Charge
- 2 Meals