Responsible for the application of, and compliance with, the basic and specific health and safety regulations, especially the HACCP standards and allergens

Maintain complete knowledge of all menu items and daily features

Works autonomously to produce dishes in compliance with cooking instructions

Involved in the setting up, preparation and presentation of work areas and all food dishes in accordance with professional practices and management standards/instructions

Check the cleanliness of all areas related to the kitchen

Take part in the food promotions with the Chef de Partie, Demi-Chef de Partie, Head Chef and Food & Beverage Manager and ensure the success of the service provision

Help prepare dishes so they are ready for guests at the right time, in line with

Is responsible for the organisation, coordination and service for one area