Demi Chef Departie

Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelinesEnsure the quality of the food items and notify manager if a product does not meet specifications.Ensure that all of the food listed in the daily menu is prepared.Pay utmost care to the quantities planned for the food portions.Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard.Assist in ensuring that the products to be used to make food are prepared accurately and timely.Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality.Store the food in his/her work station in the most correct manner.Pay utmost attention to hygiene, cleaning and health conditions.Perform the duties set out is his/her kitchen department.Is in charge of all the preliminary preparation and controls in his/her units during working hours.Work as auxiliary personnel to prepare food in accordance with the daily buffet programme for his/her section.Support and exchange information with other sections.Produce food in accordance with the standards and instructions.Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.Carry out all other duties assigned by managers and hotel management not specified in the job description.To implement necessary warnings and departmental trainings in order to save energy inside the facility.  To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.Carry out all other duties assigned by managers and hotel management not specified in the job description.