Job Responsibilities:
1. Assists Chef in ensuring smooth day to day operations in the kitchen.
2. Maintains a high standard in hygiene and follows the safety and hygiene regulations set by National Environment Agency (NEA) and SFA.
3. Follows all hygiene, sanitary and safe food handling procedures in accordance to Hotel’s standards.
4. Performs daily routine tasks such as preparing daily Mise en place (putting in place), food preparation etc. without supervision.
5. Helps and prepares food items as per standard recipes whilst maintaining optimal food portioning and minimizing food wastage.
6. Ensure sufficient stocks in storage and informs superior for replenishment.
7. Ensures all food is placed in appropriate containers and are labeled and stored in designated areas.
8. Selects appropriate service dish for meals and food ordered and presents food in accordance to hotel’s standards.
9. Ensures all kitchen equipment and tools are used safely, correctly and kept in good working condition at all times.
10. Performs any other duties and responsibilities as assigned by the Management.
Requirements:
1. Possesses basic food hygiene certification.
2. Willing to work on weekends and public holidays.
