WHAT’S THE JOB?
Responsible for the daily productions, preparation and presentation of all day dining restaurant operation (inclusive of in room-dining, lobby lounge and poolside) under the directive of Junior Sous Chef / Sous Chef / Chef de Cuisine, through adherence to hotel policies and procedures
Your day-to-day
- Adhere HACCP policies and procedures within the hotel
- Maintain cleanliness and hygiene of your work stations and maintenance of equipments
- Communicate with team member of hazardous situation and notify supervisors of potiential dangers
- Prepare mise-en-place for salad, fruits, seafood, poultry, farinaceous dishes and sauce for all meal periods
- Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards
- Adhere hotel brand standards
- Establish and maintain effective employee working relationships
- Attend and participates in all kitchen briefings and meetings
- Attend and participate in training sessions as scheduled
- Communicate politely and display courtesy to guests and internal customers
WHAT WE NEED FROM YOU
- Diploma / Vocational certificate in Culinary Skills or related field
- Minimum 2 years’ related experience in full service restaurants/ local or international hotels in high volume kitchen
- 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 (optional)
- Look smart – wear your uniform with pride
