ESSENTIAL DUTIES AND RESPONSIBILITIES
Key Responsibilities
- Food Preparation & Cooking
- Prepare and cook menu items according to hotel standards and guest requirements.
- Ensure consistency in taste, presentation, and portion control.
- Assist in menu execution for la carte, buffet, banquets, or room service as required. - Kitchen Operations
- Support the daily kitchen operations during assigned shifts.
- Follow standard recipes and maintain food quality, hygiene, and safety standards.
- Assist in mise-en-place (pre-preparation) for service periods. - Food Safety & Hygiene
- Comply with hotel and regulatory food safety standards (e.g., HACCP, NEA guidelines in Singapore).
- Maintain cleanliness of workstations, kitchen equipment, and utensils.
- Properly label, store, and rotate ingredients to minimize waste. - Collaboration & Teamwork
- Work closely with full-time chefs and kitchen staff to ensure smooth service.
- Assist different kitchen sections (hot kitchen, cold kitchen, pastry, banquets) depending on operational needs.
- Provide support during peak meal periods, functions, or events. - Cost & Waste Control
- Practice efficient use of ingredients and minimize wastage.
- Report shortages or quality issues to the Chef de Partie or Sous Chef.
SKILLS, ABILITIES & ATTRIBUTES
- Prior culinary experience in hotels, restaurants, or catering preferred.
- Basic knowledge of food safety and kitchen hygiene.
- Ability to work flexible hours, including weekends, evenings, and public holidays.
- Good teamwork, time management, and adaptability in a fast-paced environment
