Employment Highlights:
- 44 hours, 5 days week
Job duties & responsibilities:
- Respect job duties assigned during shift.
- Exercise complete understanding of orders from Chef de Partie/Sous Chef
- Listen and understand Chef de Partie/Sous Chef’s recommendations and corrections.
- Exercise personal hygiene through clean uniforms and grooming
- Work in absolute cleanliness and adhere to kitchen hygiene standard.
- Report defects of kitchen equipment
- Follow procurement goods receiving SOP and storage practices.
- Follow the daily production list strictly when preparing food items.
- Respect the shelf life of all food production and label accordingly to Standard Operating Procedure
- Minimized wastage of goods through good practice of First-In-First-Out
- Follow the cleaning charts to ensure cleaning and maintenance are done accordingly.
- Able to prepare & perfectly cook all food items according to standard recipes.
- Establish good working relations with team members.
Job Requirements:
- Minimum culinary certificate or equivalent with minimum 2 years of relevant experience
- Possess positive attitude towards task assigned.
- Eager to learn and progress.
- Ability to transfer what has been learnt/taught and to practice effectively.
- Is always punctual for work and well disciplined.
