Training & Development
- Ensures to attend all staff on the job training and daily briefings which is provided to have the necessary skills to carry out their duties with the maximum efficiency and assists to ensure all cooks 1,2,3 are of required standard.
- Determined to teach colleagues to understand what & why and assist all cooks 1,2,3 with knowledge and development.
SFS (Food Safety)
- Proactively participates in always following and implementing SFS and assists to ensure all cook 1,2,3 is of required standard.
- Ensures proper use and cleaning of equipment to prolong the use and prevent damage
- Practices the hygiene and sanitation procedures set by the restaurant when handling food and assist to ensure all cook 1,2,3 is of required standard.
OHSAS (Occupational health & Safety)
- Wears Safety Shoes always when in the Kitchen and assists to ensure all cook 1,2,3 is of required standard.
- To train awareness of risk assessments in your working area and follow them without fail and assists to ensure all cook 1,2,3 is of required standard.
- Acquainted and familiar with the use of all electrical and mechanical equipment in the kitchen and observes the safety precautions when handling them and assists to ensure all cook 1,2,3 is of required standard.
Environmental
- Practices economically where food, paper supplies, electricity and water are concerned and assists to ensure all cook 1,2,3 are of required standard.
- Keeps Hotel premises clean and contributes to our Environmental policy and 3R (reuse, reduce, recycle).
Product / organization Knowledge
- Advanced food and product knowledge
- Advanced knowledge of food service techniques and menu contents
- Ensures that mise-en-place is completed prior to service and assists to ensure all cook 1,2,3 is of required standard.
- Strictly follows standard recipe
Cost Control
- Maximizes usage and minimize wastage of food product preparation and assists to ensure all cook 1,2,3 is of required standard.
