• Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures.
• Supervise work operations.
• Support the Sous Chef or the Chef de Partie in ensuring the smooth operation of the kitchen and prompt service at all times.
• Plan, prepare, and implement high-quality food and beverage products and set-ups in the restaurant.
• Work seamlessly with recipes, standards, and plating guides.
• Maintain cleanliness and hygiene according to safe and sound procedures as well as established Food Safety Management System standards.
• Use all equipment, tools, and machines appropriately.
• Prepare menus as requested.
• Always maintain a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Check and follow up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control, and cost at all times.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Understand, practice, and promote teamwork to achieve missions, goals, and overall departmental standards.
• Carry out any other ad-hoc duties and responsibilities as assigned.
Qualifications
• At least High School or equivalent, diplomas in culinary field are an advantage.
• Possess a valid Food Hygiene certificate.
Experience
• At least 1 year of working experience in any culinary-related field
