POSITION SUMMARY
Prepare food in accordance with portion and quality standards specified in recipes of all day dining restaurant operation under the directive of Junior Sous Chef / Sous Chef / Chef de Cuisine, through adherence to hotel policies and procedures
PREFERRED QUALIFICATION
Diploma / Vocational certificate in Culinary Skills or related field
No experience or with 1 year related experience in full service restaurants/ local or international hotels in high volume kitchen
CORE WORK ACTIVITIES
- 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
