About this role
OBJECTIVE
To assist in all aspects of the Culinary Department.
QUALIFICATION STANDARDS
Education and Experience:
· High school graduate or its equivalent.
· Ensuring that the highest standards are always maintained.
· Ensuring that the kitchen areas, equipment and utensils are always kept clean and tidy.
· Appropriate mise-en-place, stock rotation and portion control.
· To operate with integrity.
· Demonstrate an eagerness to learn and progress.
· Be motivated, creative and be willing to work to The Lyford Cay Club standard.
· Have a passion for food and quality products, be a team player who is an avid learner who wants to be challenged and developed.
Mental requirements:
· Ability to receive and understand oral and written instructions.
· Desires to exceed our Members/Guests culinary expectations.
· Creates a “Yes We Can” environment.
· Must be a willing team player able to work well independently when required.
· Well organized and willing to assist at any time.
· Willingness to understand and adhere to the standards and policies if the Club.
· Respectful, considerate and well-mannered to all Members of Staff, Lyford Cay Members and Guests.
· Compliance with the Lyford Cay Club Employee handbook at all times.
Physical requirements:
· May occasionally lift heavy objects.
· Hours vary according to season, occupancy levels of the Club and private dining/special themed events.
· Working days vary according to the business demands of the department.
DUTIES and FUNCTIONS
Essential:
· To ensure that the Club’s policies, procedures and standards for health, hygiene, safety, fire prevention and discipline are adhered to.
· To be responsible for ensuring a safe and healthy workplace in accordance with the local workplace laws and established standards and policies.
· To report any faults or hazards which may cause you, your colleagues, or Club Members/Guests any possible harm.
· To always provide a high standard of food hygiene and safety in the kitchen making sure the products are having a proper rotation.
· To ensure that the consistency in the quality of the food is maintained.
· To maintain a good team spirit within the kitchen department.
Marginal:
· To perform all other duties as requested by the Director of Cuisine/Executive Chefs/Executive Sous Chefs/Sous Chef.