CULINARY CREW
To assist the Executive Chef in maintaining the highest standard of food quality with creativity and consistency and to build and maintain a strong and efficient team, while upholding a positive and motivated work environment with fellow Crew members.
Main Responsibilities
- To control wastage of products.
- To check on freshness and preparation of stocks, sauces and daily garnishes. To perform weekly and daily ordering of ingredients in individual sections.
- To prepare the necessary mise-en-place for the following day and to execute all buffet and a la carte menus accordingly to the recipe cards.
- To maintain cleanliness in kitchen at all times.
- To exercise care in preventing the use of spoilt or contaminated products in any phase of food preparation.
- To ensure the maintenance of all equipment, making every attempt to prevent damages or losses of the Hotel’s property by instructing the staff on correct equipment usage. To raise any issues pertaining to faulty equipment to the Executive Chef immediately.
- To coordinate the receiving of food orders from the Receiving store.
