- To prepare intermediate mise en place at the assigned station
- Be aware of the importance of quality of food served in our hotel; hence make every effort to prepare the best product possible.
- Ensure all kitchen utensils are available, cleaned and stored after use at all times; and ensure that the kitchen is cleaned before the end of shift.
- Be knowledgeable about the menu, ingredients, methods of cooking and time to prepare each item.
- Ensure that the set ups are always ready so as to give quick, efficient and quality service.
- Follow instructions meticulously and is at all times cooperative and willing to learn more; be completely familiar with assigned station; and be prepared to assist at another station or outlet.
- Record all dishes (which are new to him) in his recipe book for future and training purposes, and attend every training session he is assigned to.
- Working hours : 4am to 1.30pm (transport provided)
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