About the Role
**1. Daily Preparation**
Meat & poultry preparation:
+ Trim, cut, debone, and portion meats according to menu specifications.
+ Prepare seafood items (filleting fish, cleaning prawns, etc.) depending on hotel outlet needs.
+ Grind meat and prepare mixes for burgers, sausages, kebabs, etc., if required.
Portion control:
+ Weigh and label all portions to meet recipe and cost-control standards.
+ Prepare daily requisitions for kitchen outlets.
**2. Storage & Inventory Responsibilities**
Receiving & checking deliveries:
+ Inspect quality and temperature of meat, poultry, and seafood upon arrival.
+ Report any inconsistencies to the Chef de Partie or Sous Chef.
Proper storage:
+ Store all proteins in designated cold rooms following FIFO.
+ Make sure items are covered, labelled, dated, and separated to avoid cross‑contamination.
Stock monitoring:
+ Inform seniors of low stock lev...
Meat & poultry preparation:
+ Trim, cut, debone, and portion meats according to menu specifications.
+ Prepare seafood items (filleting fish, cleaning prawns, etc.) depending on hotel outlet needs.
+ Grind meat and prepare mixes for burgers, sausages, kebabs, etc., if required.
Portion control:
+ Weigh and label all portions to meet recipe and cost-control standards.
+ Prepare daily requisitions for kitchen outlets.
**2. Storage & Inventory Responsibilities**
Receiving & checking deliveries:
+ Inspect quality and temperature of meat, poultry, and seafood upon arrival.
+ Report any inconsistencies to the Chef de Partie or Sous Chef.
Proper storage:
+ Store all proteins in designated cold rooms following FIFO.
+ Make sure items are covered, labelled, dated, and separated to avoid cross‑contamination.
Stock monitoring:
+ Inform seniors of low stock lev...
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