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

Qualifications

High school diploma or equivalent; culinary training or certification preferred.
Previous kitchen or food service experience is a plus, but not required.
Knowledge of basic food preparation techniques and kitchen tools.
Ability to follow instructions and adhere to safety standards.
Strong communication skills and ability to work as part of a team.
Physical ability to stand for long periods, lift heavy items, and work in a fast-paced environment.

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