§ To be familiar with all food items on the outlet menu. § To prepare food products according to the standard required. § To follow standard recipes and minimise waste to help ensure that the outlet’s food cost is in line with budget. § To be flexible wherever possible in meeting special requests from guests for specific food preparation methods and ingredients. § To follow presentation guidelines as established by the Chef de Partie, Sous Chef or Chef de Cuisine. § To maintain the assigned station / section in a clean and orderly manner at all times. § To ensure that all company minimum brand standards are implemented, and that optional brand standards are implemented where appropriate. § To make sure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented. § To work in a supportive and flexible manner with other employees and other departments, in a spirit of “We work through Teams”. § To be up to date with the availability of seasonal and new products on the market. § To treat all operating equipment and supplies carefully to minimise damage and reduce wastage. Graduate