JOB RESPONSIBILITIES
- Responsible for preparing all sauces and all mise en place for daily usage.
- Responsible for raising Requisition Forms to order stock and supplies for Chef and Sous Chef to approve.
- Prepare daily buffet breakfast for groups and Ala Carte, according to recipes.
- Responsible for proper handling on kitchen cleanliness, maintenance of working areas, equipment, freezers and chillers.
- Responsible for cutting meat and vegetables for daily usage.
- Ensure that there are adequate stock of food for day to day operation and to inform Chef/Sous Chef on low par stock.
- Keep all store rooms and kitchen areas in a clean, tidy and hygienic manner, including cold room and refrigerators in accordance to Ministry of Environment rules and regulations.
- Ensure that all utensils, crockery and cutlery are both washed, cleaned and stored in a clean and convenient place.
- Ensure portioned control of all meat items and no pilferage.
- Keep all unauthorized persons away from the Kitchen at all times.
- Report all incidents and accidents to the Chef/Sous Chef.
- Attend to all meetings and training as organized by the Chef and Sous Chef.
- Perform other duties as and when assigned by the Management.
EDUCATION & WORK EXPERIENCE
- Possess at least a GCE ‘N’ Levels or equivalent
- At least 2 years of experience in hospitality industry
- Specialized in western and local cuisines with good organizing and coordinating skills
- Work well under pressure
- Able to work on rotating shift, including weekends and public holidays
