Job Purpose
This position is responsible for maintaining high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Management.
Primary Responsibilities
Operation
- Stock up the assigned kitchen with raw materials and ingredients on a daily basis
- Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them.
- Master all basic cooking methods like cutting ingredients and preparing daily mis-en-place for the assigned station.
- Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage.
- Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
- Clean and maintain all equipment within the food production area.
- Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.
Other Responsibilities
- Be well versed in hotel fire & life safety/emergency procedures.
- Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
- Attend all briefings, meetings and trainings as assigned by management.
- Maintain a high standard of personal appearance and hygiene at all times.
- Perform other reasonable duties assigned by the assigned by the Management.
Main Complexity/Critical issues in the Job
- Practice strict control on food portioning and wastage, thereby ensuring gross food profitability.
- Completed kitchen apprentice or chefs training courses for at least year
- At least 1 or 2 years in a five start international chain hotel
- Should understand how to read recipes and a good knowledge of cooking
- Good communication skills
- Our commitment to Diversity & Inclusion:
We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.
