- Prepares all raw cooking materials and other required products.
- Prepares orders according to the recipe and ensures that portioning is correct.
- Stores all raw food materials according to the standards.
- Works closely with the Leading Cook.
- Maintain personal grooming and hygiene standards.
- Ensure that food handling and hygiene regulations are followed in accordance with NEA standards.
- Responsible for food and menu planning, organizing event menu, food costing and quality control.
Requirements:
- Diploma in Culinary, Tourism / Hospitality Management.
- Minimum of 1 year(s) of experience in a similar capacity with proven track records.
- A valid SFA Food Hygiene Cert.
