Job Highlights
- Be part of a global leader in Augmented Hospitality and Tourism.
- Discounts at over 3500 hotels globally and other discounts.
- Excellent career and development opportunities.
Job Description
Overview of Duties
- Works as part of the kitchen team. Engaged in cooking, baking, pastry cooking or butchering duties.
- This position involves food preparation and presentation with flair for breakfast, lunch and dinner for ala carte and buffet services.
- Maintain a clean and hygienic work environment whilst ensuring a product of high quality and presentation standards.
- Demonstrate commitment to customer service for internal and external customers.
Reporting Line
- This position reports to Chef de Partie, Sous Chef and Executive Chef.
Main Responsibilities & Duties
- Prepare and present menu items showing variety and flair.
- Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
- Prepare and ensures availability of mis en place as required.
- Check that all cooked and pre-cooked foods are properly stored.
- Order necessary food according to proposed business demands.
- Consult with Executive Chef for guidance and authorisation of order.
- Liaise with front of house staff regarding the availability of menu items, additions to the menu and any relevant changes.
- Keeps all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned.
- Be familiar with other areas in the Kitchen so when called upon, assistance can be provided.
- Assist and liaise with chef on duty as required.
Experience & Skills
- Possess Professional Certificate/NITEC and or Diploma.
- Applicants with Pastry background will have an added advantage.
- Minimum 3 years of related experience in Hospitality/Hotel/F&B Culinary operations.
- Possess a valid WSQ Food Hygiene certificate.
