Essential Duties & Responsibilities:
- To ensure that all stocks are kept under optimum conditions.
- To ensure that all mise-en-place is always freshly prepared and on time.
- To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
- To do requisitions.
- To deputise in the absence of a senior chef and take charge of the kitchen when directed to do so.
- To attend training courses and seminars as and when required.
- To strive to study management subjects in preparation for future advancement.
- To ensure that all dishes reach the hot plate or passe correctly garnished, the correct portion and size, presented on the prescribed serving dish in the prescribed manner.
- To ensure that his section is being kept clean and tidy at all times.
- To ensure that junior cooks and trainees receive the right training and optimum guidance.
- To ensure that any anticipated shortages are communicated promptly to the sous chef or head chef.
- To ensure that no horseplay is allowed in his section and that all staff under his control are treated fairly and with courtesy.
- Responsible for his/her section.
- Responsible for stock take of his/her section.
- To check H.A.C.C.P. (Hazard Analysis Critical Control Points).
Qualifications Required:
- FOOD HANDLING COURSE B
- FOOD HYGIENE CERTIFICATE (WARRANT)
This Job Description in no way states or implies that these are the only duties that are to be performed by the employee occupying this position. Employees may be requested to perform other Job related duties assigned to them by their Direct Superior.
Vacancy Number: 330484
To apply please send a CV in English by email to eures.recruitment.jobsplus@gov.mt. Please quote the vacancy number and title in your email.
For further vacancies available in Malta please visit https://ec.europa.eu/eures/eures-searchengine/page/main?lang=en#/simpleSearch
