POSITION SUMMARY
Responsible for the daily productions, preparation and presentation of Chinese restaurant operation (inclusive of in room-dining and banquet functions) under the directive of Sous Chef / Chinese Head Chef / Executive Chinese Chef, through adherence to hotel policies and procedures
PREFERRED QUALIFICATION
Minimum 2 years related experience in full-service restaurants/ local or international hotels in high volume kitchen
CORE WORK ACTIVITIES
- Support BBQ Chef/Junior BBQ Chef in your work stations
- Adhere HACCP policies and procedures within the hotel
- Maintain cleanliness and hygiene of your work stations and maintenance of equipment's
- Communicate with team member of hazardous situation and notify supervisors of potential dangers
- Prepare mise-en-place for vegetable, fruits, poultry, farinaceous dishes, marinating for meat, sauce and garnish techniques for all meal periods
- Ensure the consistency in the preparation of all barbeque and roasted 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
- Able to perform additional duties as requested by the hotel management as and when required
