WHAT'S THE JOB
Responsible for supporting the Junior Sous Chef / Sous Chef / Chef de Cuisine and prepare the daily productions and presentation of the Italian Cuisine restaurant, monitor and delegating job duties for junior colleagues. Control food costing while ensuring quality is maintained or improved.
YOUR DAY-TO-DAY
- Adhere HACCP policies and procedures within the hotel
- Maintain cleanliness and hygiene of your work stations and maintenance of equipments
- Ensure the consistency in the preparation of all food items according to hotel recipes and standards
- Take responsibility for the receiving and safe storage of food ingredients, checking stock are correct and of good quality and resolve any discrepancies
- Provide directives to junior colleagues in accordance with hotel brand standards to foster productivity
- Establish and maintain effective employee working relationships
- Assist in all kitchen activities and briefings to ensure guests receive high quality food in a timely manner
- Prepare salad, fruits, seafood, poultry, farinaceous dishes and sauce for all meal periods
- Attend and participate in training sessions as scheduled
- Liaise daily with service staffs to keep effective communications regarding guests’ feedbacks
- Able to provide professional, friendly and proactive guest service while supporting fellow colleagues
WHAT WE NEED FROM YOU
- Diploma / Vocational certificate in Culinary Skills or related field
- Minimum 3 years’ related experience in full service restaurants/ local or international hotels in high volume kitchen
- Good knowledge in Italian food & beverage and the preparation.
- Commitment to work rotating shifts, weekends and public holidays
- Great communication skills
- Oral and written fluency in English
- Valid Food Hygiene/ Food Handler certificate as required by local government
- Outgoing and people oriented
- Able to multi-tasks and ability to handle stressful situations
- Proficient in Excel and Microsoft word
- Look smart – wear your uniform with pride
