On completion of the program you will be deployed into a role that reflects your best interests and natural abilities in 1-Group, working in a multi-cultural team experiencing new ways of thinking and working in our most unique Collective Leadership model.
Thinking of Developing or Switching your Career into F&B, 1-Group has the answer for you. Your road to Develop a successful Career in F&B Industry.
Requirement
- Candidate who are willing to learn, strong passion in the industry and view learning as a lifelong journey. A structured training program outline will be provided for selected candidate.
- 1 to 2 years working experience with or without F&B related experience, Certificates or Diploma in F&B or other major’s will be an added advantage.
- Able to perform shifts, long hours and work on weekends and Public Holidays
- Motivated, result-oriented and a fast learner
- Good organizational and planning abilities
- Excellent interpersonal and communication skills
- Positive attitude with ability to influence positively
- Attractive career progression pathway
The Culinary Management Associate is a specially designed program to prepare and identify talent who process the flair for culinary, has a strong passion in F&B industry, and an aptitude in leadership and management. The program aims to develop these aspiring individuals and to provide an unparalleled opportunity for them to learn all aspects of becoming future leaders in the culinary industry.
Specific Responsibilities:
Trainee to be involved in:
1. Culinary Skills Development
-Food and ingredients preparation, mis en place, according to recipes.
-Food prepared and served with quality, consistency and timely manner.
-Implement and maintain food hygiene standards.
2. Kitchen Operations Management
-Minimize wastage and and spoilage, inventory management
-Develop in-depth understanding to kitchen operation procedures, process, checklist, housekeeping and maintanence.
Technical Skills and Competencies:
- Active participation in day-to-day operations and maintaining high standards of service
- Manage productivity improvements
- Maintain inventories
- Independence in completing task assigned for the role following the process given
- How to work strategically as a team
- Exposure to a variety of culinary methods
