Responsibilities
- Prepare and cook menu items in accordance with standards and plating guide specifications of the outlet
- Inspect and ensure that the kitchen area is clean and meet the hygiene standards at all times
- Maintain and strictly abide by state sanitation/health regulations and hotel requirements
- Execute assigned duties to exceed set standards and guest satisfaction.
- Assist section chef to meet daily operation needs
Requirements
- Certificate in Culinary Skills or its equivalent
- Ability to work well under pressure and independently in a fast paced environment
- Ability to work cohesively as part of a team
- 5 working days per week with the flexibility to work shifts including weekends and public holidays subject to rotation
