Description

- Knowledge of all basic cooking methods including preparation of stocks, sauces, cold sauces and as well as all preparation of meats, vegetables and fruits.

- Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.

- Responsible for cleaning, washing, and sanitizing the vegetables and meat required for cooking.

- Responsible for storing and serving food with consistent quality following Standard Operating Procedures and Food Safety procedures.

- Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

- Proper usage and handling of various kitchen machinery to include; slicers, grinders, mixers, and other kitchen related equipment.

- Weighs, measures, and mixes ingredients according to recipe or personal judgment, using various kitchen utensils and equipment.

📌 Demi Chef de Partie (España)
🏢 Ibiza Gran Hotel
📍 España