Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications.
Constantly assesses freshness, presentation and temperature of food served.
Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
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Check the taste, temperature and visual appeal of food items prepared to ensure quality and portion are consistent and as per specification set out.
Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner.
Prevent the use of contaminated products in any phase of food preparation and prevent team members who are ill or suffering from an infection from taking part in the preparation or handling of food.
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