General
- Observe punctuality
- Maintain a clean and tidy appearance and don company assigned uniform
Kitchen skills
- Prepare, cook and plate food and ensure the highest possible quality and standards
- Responsible for food preparation including cleaning, cutting and storage
- Ensure timely delivery of food service by coordinating with other kitchen staff engaged in food preparation
- Be knowledgeable about products for sale and updated on new products
- Monitor and enforce cleanliness, tidiness of the kitchen and implement sanitation practices as required by NEA
Inventory management
- Check quantity and quality of received food products and arrange for return/exchange where necessary
- Ensure sufficient inventory of all perishable and non-perishable items used by the kitchen to ensure efficient delivery of food service, controlling stock rotation and proper storage
- Minimise food wastage
Customer interactions
- When necessary, manage disgruntled customers by resolving the problem
- When necessary, meet with customers to discuss menu for occasion
Others
- Maintaining high standards of quality control, hygiene, and health and safety
- Inspect supplies, equipment and work area to ensure they are well maintained and good operable condition
- Inform Head Chef or Managers of faulty appliances
- Bring any concerns of the business to the attention of the Director/General Manager in a timely manner
- Maintain a positive morale amongst all kitchen staff and good working relations with all staff
