JOB PURPOSE
To develop and maximise customer service satisfication and able to connect & resolve every customer needs in order to provide the right standard of service. Ensure quality of foods served to all the customers and ensure full compliance in all asepcts.
To develope and maximise customer service satisfication and able to connect & resolve customer's need in order to provide the right standard of service. Ensure quality of foods served to all the customers and ensure full compliacen in all aspects.
DUTIES & RESPONSIBILITIES
- Prepare quality food under guidance and instruction of Chef Manager/ Operations Manager.
- Provide the highest standard in food production and service at the contract site.
- Execute daily production volume and ensure compliance to weekly meals order plan as planned by Chef Manager.
- Provision of support to counter services including but not limited to the dishwashing and serving of food.
- Perform cleaning duties including but not limited to pot-washing, dishwashing, floor washing, cleaning and wiping of all kitchen equipment (including chillers and freezers) as instructed by Chef Manager.
- Practice and enforce the system of “First In First Out” (FIFO) when storing food products.
- Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of food.
- Assist in all on-site Catering related activities including but not limited special social events, functions, luncheon talks and term-end dinner.
- Compliance to standardize system of operations, methods and procedures set by Management.
- Practice safety and ensure compliance to NEA regulations.
- Assist in the production of all special Festive menus based on Chef Manager’s instruction.
- Ensure that all menu items are ready to serve by stipulated meal times.
- Ensure the ingredients and food preparation procedures are maintain at best practices.
- Provide highest standard of food display throughout the day working with the specialized chef
- Should always be on time and get ready to start working at your workstation at scheduled duty time.
- Ensure no personal calls are allowed during working hours except emergency ones.
- To perform any other ad-hoc duties requried by Chef Manager/ Operations Manager
REQUIREMENTS
- Minimum Secondary Education
- With F&B experience
- Possess good interpersonal and communication skills
- Friendly, attentive and confident
- Able to work independently and in a team
