Job Responsibilities:
- Report to Head Pastry Chef and support to Sous Chef/Jr Sous Chef
- Supporting the daily activities of the back-of house kitchen
- Prepare ingredients by chopping, slice, mince food ingredients.
- Basic Knowledge on raw meat, seafood handling
- Follow instructions and SOP given and food ingredient handlings, minimize food waste daily
- Check Inventory from time to time
- Mise en place daily work stations and ready for service
- Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
- Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
- Perform any other ad-hoc duties assigned by the Company
Job Requirements:
- With minimum of 4 years of relevant experience
- Must be able to communicate well with team members
- Able to report on food wastages and know basic costing of food ingredients for the menu
- Prefers to hold a recognized Basic food hygienic certification
- Food safety and hygiene practice in food handling
- Able to work weekends and public holidays
