Role and Responsibilities
1. Accountable for the daily overall Food Service Operations of all SRC FNB Outlets, Banqueting Functions and Food & Beverage Events and Promotions
2. Assist Executive Chef & Sous Chef in daily operation, organizing & preparing all banquet events.
3. To ensure & maintain high standard of hygiene and cleanliness in all kitchen areas.
4. To ensure daily that all Mise en Place is checked for freshness & quality.
5. All food presentation & cooking method must follow according to standard recipe.
6. To ensure first in/first out system for all Mise en Place.
7. To ensure section Mise en Place is ready for ala carte operation.
8. Always check and clean all equipment.
9. To assist in preparation of Mise en Place for all banquet events and functions order.
10. To upkeep and maintain good personal hygiene at all times.
11. Conduct on the job training on cooking skills, product knowledge, food safety & food hygiene.
12. Assist chef in creating new menu, new ideas & new concept.
13. Conduct food inventory & maintain food cost control.
14. Others:
· Any other duties/projects as assigned by Supervisor and/or Management
· Follow the workplace safety and health system, safe work procedures or safety rules implemented at the workplace
· Not engage in any unsafe or negligent act that may endanger yourself or others working around you
· Use personal protective equipment provided to you to ensure your safety while working. You must not tamper with or misuse the equipment
