Responsibilities:
- Prepare food according to SOP to achieve consistency of food execution and food quality control before service/dispatch.
- Store food in accordance with food safety standards.
- Manage food cost, food wastage and quality control to achieve agreed food cost, wastage targets and guidelines.
- Comply with workplace safety and food hygiene & safety management systems for food services, policies and practices.
- Use equipment with care to reduce breakdown and increase lifespan of equipment.
- Review processes to improve productivity and food quality.
- Any other duties as assigned
Requirements:
- Professional Certs/Diploma/Degree in Culinary discipline with at least 3 years of working experience in the related field is required for this position.
- Have good knowledge in various cooking methods, ingredients, equipment and procedures.
- Have good work ethics, initiative and willingness to learn.
- Able to work independently and in a team.
- Able to multitask.
- 6 working days. Earliest shift starts at 7am, last shift finishes at 4pm.
