Primary Responsibilities
- Set up workstation with required Mise en place, tools, equipment and supplies according to standards
- Inspect the cleanliness and working condition of all tools, equipment and supplies to ensure the compliance with standards
- Check production schedule and pars
- Establish priority items for the day
- Inform the Executive Chef of any supplies that need to be requisitioned for the day's tasks
- Transport supplies from the storeroom and stock in designated areas
- Fabricate meat, fish and fowl for menu items
- Ensure that the team complies with the health and safety standards
- Assist in controlling inventory and managing stocks
- Maintain organization, cleanliness and sanitation of work areas and equipment
Requirements
- Certificate in Culinary Skills / GCE 'O' level or equivalent
- Minimum 4 years’ experience in F&B industry at supervisory level in a Quick Service/Casual Dining/Fine Dining restaurants
- Good interpersonal communication and problem-solving skills
- Able to work independently or as a team in a fast-paced environment with minimum supervision
- Preferably with supervisory experience
- Good management of food cost and stock inventory
- 5 working days per week with the ability to work on weekends/public holidays
