Salima Jamaa

 ensures each menu item is prepared on time.
 Oversees all preparation, cooking; presentation for plates; Tajines and Moroccan dishes.
 Assist with cooking, preparation and plating when station chefs are absent.
 Ensures that all health and food safety standards are practices
 helps troubleshoot if any issues

 Assist executive chefs with an array of different tasks.
 Chop vegetables, to butcher, grill & sear different cuts of meat.
 Assist pastry chefs with desserts. In addition to meal preparation.
 Adhere to health and safety regulations.
 Manage kitchen stations, order food & supplies, cut down on kitchen waste.
 Help the executive chef create new menu items

 Work as directed of assignment under appropriate Chef de Partie.
 Set up station properly and on time for each service period.
 Make sure all food is prepared by recipes designated by the Chef de Partie.
 Quality and quantity meet our standard.
 Notify Chef de Partie of any problems.
 Follow clean as you go policy
 All food items for storage must be covered.

 Maintaining high standards of hygiene
 Preparing the ingredients for a more senior chef.
 Measuring dish ingredients and portion sizes accurately.
 Dealing with deliveries and stock rotation.

 Ensuring the operation and kitchen equipment is maintained.
 Handling the set up and break down of mise-en-place stations for the various meal periods accordingly.
 Being familiar with all sections of the kitchen equipment.
 Understanding and adhering to the hotel’s policy relating to fire, hygiene and safety.