Demi Chef /Banquet Saucier

Prepare and present high quality dishes within company guidelines
Keep all working areas clean and tidy and ensure no cross contamination
Prepare all mis-en-place for all relevant menus
Assist in positive outcomes from guest queries in a timely and efficient manner
Ensure food stuffs are of a good quality and stored correctly
Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
Assist other departments wherever necessary and maintain good working relationships
Report maintenance, hygiene and hazard issues
Comply with hotel security, fire regulations and all health and safety and food safety legislation
Awareness departmental targets and strive to achieve them as part of the team
Be environmentally aware

Previous work experience in a similar position in a four or five star hotel or comparable restaurant for a minimum of 3 years.
Basic Food Hygiene Certificate
Positive attitude
Good communication skills
Ability to work under pressure
Ability to work on own or in teams