Job Description

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 of 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

him/

Main Complexity/Critical issues in the Job

* Practice strict control on food portioning and wastage, thereby ensuring gross food profitability